Pasta paella

4 servings

Quantity Ingredient
2 tablespoons Olive oil
1 large Onion; chopped
1 Bay leaf
2 Chicken breasts; cut into small
; cubes
400 grams Dried macaroni
Approx 1.2 litres fish stock
2 teaspoons Turmeric
1 Sprigs rosemary
2 Plum tomatoes; skinned and roughly
; chopped
220 grams Flat beans; cut into 2 inch
; pieces
20 Mussels; soaked, scrubbed
; and cleaned
2 Lemons cut into thick wedges
Salt and freshly ground black pepper

Heat the oil in a paella pan and fry the onions, until softened and coloured. Add the chicken, bay leaf, macaroni, stock, turmeric, rosemary, tomatoes and flat beans. Season well, cook over a medium heat for approximately 15 minutes, adding extra stock if necessary.

Add the mussels, cover pan with foil and cook for a further 2-3 minutes, or until the mussels are cooked.

Spoon over the pesto and serve the paella at once straight from the pan.

Garnish with lemon wedges.

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