I have made a big pan of Paella for dinner. It’s a great one-pot dish. I have cooked the Paella with some clams, prawns, mussels and chicken. They were delicious and so satisfying.
Saturday, November 8, 2008
5 Tbsp Olive Oil
400g Chicken Breast, cut into bite size
1 medium White Onion, chopped
5 cloves Garlic, chopped
1 Red Pimiento, cut into strips
1 Green Pepper, cut into strips
1 Dried Bay Leaf
1 Tomatoes, peeled, seeded and diced
1 cup Frozen Peas
1 cup White Wine
3 1/2 cup Chicken Stock
2 1/2 Cups Medium grain rice
1/2 tsp Smoked Paprika
1/2 tsp Saffron
Freshly Ground Black Pepper
Sea Salt to taste
Heat the oil in a large Paella pan, brown the chicken breast and set aside.
With the remaining oil, add the chopped onions and saute for about 5 minutes and add the garlic.
Add the chopped tomatoes, bay leaf, green peppers and red pimiento strips and saute for another 5 minutes. Then add the chicken stock and white wine. Bring it to a boil.
Add the rice, chicken breast, frozen peas, saffron, paprika, freshly ground black pepper and sea salt. Cook for another 5 minutes.
Then add the prawns, mussels and clams. Reduce the heat and cook until all the clams and mussels are open and the rice is nearly tender.
Remove from the heat and leave it to stand for 10 minutes. Serve the Paella rice with some lemon wedges.