| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Coxon’s kit, Coxon2 |
3 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh mussels |
| 2 |
tb |
Olive oil |
| 225 |
g |
Boneless chicken breast; skinned |
| 1 |
md |
Onion; peeled and finely |
|
|
; chopped |
| 1 |
md |
Fennel bulb; trimmed and finely |
|
|
; chopped |
| 1 |
|
Clove garlic; peeled and finely |
|
|
; chopped |
| 1 |
sm |
Red pepper; seeded and chopped |
| 170 |
g |
Valencia or long grain white rice |
| 1/2 |
ts |
Saffron stamens |
| 3/4 |
pt |
Chicken stock |
| 1 |
|
Bayleaf |
| 115 |
g |
Cleaned fresh squid |
| 4 |
oz |
Prawns; unpeeled |
| 12 |
oz |
Frozen peas |
|
|
Salt and pepper |
INSTRUCTIONS
Scrub the mussels well, remove the beards and store in cold water until
required. Heat the oil in a paella pan or large flameproof casserole. Add
the onion, fennel and garlic and cook over a moderate heat for 5 minutes.
Add the saffron and stock and stir until it boils.
Cook the chicken in a hot griddle pan until the peppers mark and blacken
slightly. Add to the rice mixture. Mix in the drained mussels, cover and
simmer for 7-8 minutes. Stir in the prawns, squid and peas and cook for 2
minutes. Serve with a leafy salad and chopped parsley.
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