| 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.
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