One of my favourites is seafood. I love anything from prawns to mussels and oysters. This time I decided to make something from Spanish cuisine and I stopped on the Paella. The recipe says Paella on the barbecue, but I must say it tastes not bad at all when cooked on the normal gas cooker as well.
Here is what you need:
Ingredients:
2 litres vegetable or chicken stock
Good pinch of saffron strands
4 tbsp olive oil
100 g chorizo sausage thinly sliced
450g boneless skinless chicken breasts or tights, cut into cubes
1 onion, peeled and chopped into small dice
3 garlic clove, peeled and finely chopped
450g ripe tomatoes, chopped
1 red pepper, seeded and chopped
200g green beans, trimmed and halved
2 tbsp paprika
450g short grain rice, such as calasparra or arborio
300g large raw prawns in shells
Large handful of flat leaf parsley
roughly chopped lemon wedges, to serve
Bring the stock and saffron to a simmer in a pan. I used large wok for this dish, but you could use any large frying pan. Heat half of the oil and add chorizo and fry until crisp, then transfer to a plate.
Add the remaining oil to the pan. Fry the chicken, stirring, until lightly coloured. Add the onion and garlic and stir for 3-4 minutes. Stir in the tomatoes and pepper. Season, stir in the beans and paprika. Stir in the rice until the grains begin to soak up the oil. Add to ladlefuls of hot stock. When it bubbles, stir in more. Continue adding stock and stirring for 15 minutes, or until the rice is just tender.
Return the chorizo to the pan. Add the prawns and until they turn pink (2-3 minutes). Season. Remove from the heat, cover with foil. Let it cool for 5 minutes, stir in the parsley.
All that have left to do now is to enjoy it really! Happy eating!
Here is what you need:
Ingredients:
2 litres vegetable or chicken stock
Good pinch of saffron strands
4 tbsp olive oil
100 g chorizo sausage thinly sliced
450g boneless skinless chicken breasts or tights, cut into cubes
1 onion, peeled and chopped into small dice
3 garlic clove, peeled and finely chopped
450g ripe tomatoes, chopped
1 red pepper, seeded and chopped
200g green beans, trimmed and halved
2 tbsp paprika
450g short grain rice, such as calasparra or arborio
300g large raw prawns in shells
Large handful of flat leaf parsley
roughly chopped lemon wedges, to serve
Bring the stock and saffron to a simmer in a pan. I used large wok for this dish, but you could use any large frying pan. Heat half of the oil and add chorizo and fry until crisp, then transfer to a plate.
Add the remaining oil to the pan. Fry the chicken, stirring, until lightly coloured. Add the onion and garlic and stir for 3-4 minutes. Stir in the tomatoes and pepper. Season, stir in the beans and paprika. Stir in the rice until the grains begin to soak up the oil. Add to ladlefuls of hot stock. When it bubbles, stir in more. Continue adding stock and stirring for 15 minutes, or until the rice is just tender.
Return the chorizo to the pan. Add the prawns and until they turn pink (2-3 minutes). Season. Remove from the heat, cover with foil. Let it cool for 5 minutes, stir in the parsley.
All that have left to do now is to enjoy it really! Happy eating!
