Posted on
17 September 2012
by
ewfood
Paella [1]
Paella

Ingredients
1 fl oz. oil
4 chicken thighs or drumsticks
salt & pepper to taste
garlic or onion powder
1 onion, chopped
2 cloves garlic, minced
2 peppers, any colour, diced
1 chorizo sausage sliced (optional)
1 tin chopped tomatoes
8 fl oz. chicken or seafood stock
8fl oz. water
½ tsp. paprika
½ tsp. turmeric
8 oz. rice, that has been parboiled
1lb. seafood of your choice (shrimp, mussles, scallops, squid ect.)
4.5 oz. frozen peas
Servings
4
Preparation
-
Season the chicken with salt pepper and garlic/onion powder
-
In a round ovenproof pot, or a paella pot if you have one, brown the chicken in the oil, then remove from the pot and set to one side
-
In the same pot sauté the onions, peppers and garlic until the onions are soft and translucent but not brown, remove the vegetables from the pot
-
In the same pot add the tomatoes, water and stock and bring to a boil
-
add the spices and the rice, and add the chicken, vegetables and peas
-
Reduce the heat and simmer until the liquid is absorbed (20-30min)
-
Mix in the seafood, make sure it is covered by the rice so that it cooks in the heat of the rice, cook until the shrimp is pink (3-7 minutes)
-
Serve with lemon wedges
Cooks Note
Serves 4