Recipe with Natural Life - Traditional Paella Serves 6-8 Ingredients: 1 tbs olive oil 6 chicken thighs, skin on and de-boned 1 large onion, finely diced 2 tsp Garlic Cooking Paste 200g (7oz) chorizo, cut into slices 450g (1lb) paella rice (calasparra) 1 tbs Paprika 1 tsp Thyme ¼ tsp Chillies Crushed 150ml (¼ pint) dry white wine 1.2 litres (2 pints) hot chicken stock 1 pinch Saffron Strands 1 red pepper, chopped 12 mussels cleaned and beards removed 250g (9oz) King prawns 100g (4oz) frozen peas 1 tbs Parsley Flat Leaf Lemon wedges to garnish Sea Salt and Freshly Ground Black Pepper to season Method: STEP 1 Heat 1 tbs of the oil in a large pan and fry the chicken thighs skin side down for around 5 minutes until browned, flip them over and fry for a further 2-3 minutes on the underside to brown. Remove from the pan along with any excess fat and set aside. STEP 2 Add the onion and Garlic and fry for 2 minutes until it begins to soften. Add the chorizo and fry for a further 2 minutes. STEP 3 Add the rice along with the Paprika, Thyme and Crushed Chillies, cook constantly stirring until the rice begins to turn translucent. STEP 4 Add the wine, allow to bubble and cook off for around 2 minutes then add the chicken stock, Saffron and red pepper, return the chicken thighs to the pan, reduce the heat and cook for 15-20 minutes on a low simmer until most of the water has been absorbed and the rice is al dente. STEP 5 Stir in the mussels, prawns, peas and Parsley. Cover and cook for around 5 minutes or until all the water has been absorbed and the chicken and seafood are cooked through.
Posted on: Wed, 10 Jul 2013 15:00:00 +0000
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