Pasta paella
4 servings
Ingredients
| 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 | ||
Directions
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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.