| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Spanish |
Costa, Del, Nosh |
1 |
servings |
INGREDIENTS
| 100 |
ml |
Olive oil |
| 400 |
g |
Corn-fed chicken pieces; skin on |
| 1 |
sm |
Spanish onion |
| 120 |
g |
Tomatoes; skinned, seeded and |
|
|
; cut into quarters |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Saffron; soaked in 1tbsp hot |
|
|
; water |
| 120 |
g |
Paella rice; (risotto rice will |
|
|
; do) |
| 120 |
g |
Cleaned fresh squid rings |
| 1 |
ts |
Paprika |
| 1 |
pn |
Chilli powder |
| 12 |
|
Cooked prawns; shell on |
| 20 |
|
Floz chicken stock |
|
|
Sea salt and freshly ground black pepper |
INSTRUCTIONS
Heat the paella dish until hot then add the oil and heat until hot. Brown
the chicken pieces and onions and when golden brown, add the squids,
tomatoes and rice. Add the stock, saffron, paprika, seasoning (including
the chilli if desired) and stir briefly to mix together and when stock is
boiling turn down heat until a slow simmer.
Cook until the mixture is a risotto like consistency and the chicken pieces
are cooked throughout. When the final point is approaching, place the
cooked prawns on to the top of the paella. For a different flavour mussels
can be added at the beginning with the squids, if desired.
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