Pasta paella

Yield: 4 servings

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

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