| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
|
First, Taste |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Bay leaf |
| 2 |
|
Chicken breasts; cut into small |
|
|
; cubes |
| 400 |
g |
Dried macaroni |
|
|
Approx 1.2 litres fish stock |
| 2 |
ts |
Turmeric |
| 1 |
|
Sprigs rosemary |
| 2 |
|
Plum tomatoes; skinned and roughly |
|
|
; chopped |
| 220 |
g |
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 |
INSTRUCTIONS
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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