Paella
Over a year ago
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Ingredients
- 3.5 PINTS WATER
- 2 VEG STOCK CUBES
- GOOD PINCH SAFRON
- 4 TBS OLIVE OIL
- 100 GRAMS CHORIZO
- 450 GRAMS CHICKEN SKINLESS AND CUBED
- 1 ONION DICED SMALL
- 3 GARLIC CLOVES
- 450 GRAMS TOMATOES CHOPPED
- 1 RED PEPPER
- 200 GRAMS GREEN BEANS COOKED AL DENTE
- 2 TBS PAPRIKA
- 450 GRAMS SHORT GRAIN RICE ARBORIO
- 300 GRAMS RAW PRAWNS SHELLED OR UNSHELLED
- HANDFULL CHOPPED PARSLEY (OPTIONAL)
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
SIMPLE PAELLA
Method
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1
I SOMETIMES PREPARE STEPS 1-3 IN ADVANCE TO SAVE TIME.
1. HEAT 2 TBS OIL FRY CHORIZO QUICKLY TURNING UNTIL CRISP, REMOVE FROM PAN.
2. ADD REMAINING OIL FRY CHICKEN STIRRING UNTIL LIGHTLY COLOURED.
3. STIR IN CHOPPED TOMS AND PAPRIKA STIR WELL.
4. SPRINKLE IN RICE STIRRING TO SOAK UP OIL.
5. ADD STOCK A FEW LADLES A TIME WHEN RICE STARTS TO ADSORB ADD MORE. CONTINUE ADDING STOCK AND SIMMERING FOR ABOUT 15 MINS UNTIL RICE IS JUST TENDER.
6. ADD GREEN BEANS, CHORIZO AND RAW PRAWNS COOK FOR 2-3 MINS UNTIL PRAWNS PINK.
7. SEASON WELL
8. COOL FOR 5 MINS STIR IN PARSLEY IF USING.
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