| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Sainsbury’s, Sainsbury7 | 4 | servings | |
INGREDIENTS
| 4 | Skinless; boneless chicken | |
| ; thighs | ||
| 2 | Garlic cloves; crushed | |
| 1 | Onion; chopped | |
| 1 | tb | Olive oil |
| 175 | g | Green beans; sliced (6oz) |
| 6 | Halves of sun dried tomatoes in seasoned; drained and chopped | |
| ; oil | ||
| 250 | g | Squid; cleaned and sliced |
| ; into rings (8oz) | ||
| A pinch of saffron strands; (optional) | ||
| 250 | g | Risotto rice; (8oz) |
| 600 | ml | Fish stock; (1 pint) |
| Salt and pepper |
INSTRUCTIONS
Place the chicken, garlic and onion in a non-stick frying-pan or paella pan with the oil and gently fry for about 10 minutes until the chicken is golden brown. Add the beans, sun-dried tomatoes and the squid and continue cooking for 2 minutes. Add the saffron, if using, and the rice; stir well over a moderate heat for 5 minutes until the rice begins to turn opaque. Pour the stock into the pan, season and bring to the boil. Lower the heat and simmer, without stirring, for 20-25 minutes until the rice is cooked and the stock has been absorbed. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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