Pilchard paella

Lucky Star
14 servings Prep: 15 mins, Cooking: 25 mins
Rate this recipe
A great dish to feed a crowd.

By Food24 November 20 2014
0
SHARES
3.1k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

100 ml fresh chillies — 573
6 garlic — cloves, crushed
2 onions — roughly chopped
2 red pepper — deseeded and finely chopped
820 g tomatoes — chopped
15 ml paprika — smoked
700 g white rice
2 l stock — chicken
100 ml lemon juice — freshly squeezed
5 ml salt
5 ml freshly ground black pepper
1.88 kg pilchards in tomato — drained
1 lemon — cut into wedges
10 g fennel — fronds, chopped
Tap for ingredients
Tap for ingredients

Method:

Heat the olive oil in a paella pan or a large heavy-based pot. Add the garlic, onion and red pepper and sauté until soft and translucent. Add the tomatoes and paprika, reduce the heat and simmer for about 10 minutes or until fragrant
Stir in the rice and simmer for 5 minutes. Add the stock and bring to the boil.

Reduce the heat and cook uncovered until the rice has absorbed most of the liquid. Cook for a further 10 minutes or until the rice is cooked. Stir in the pilchards and cook until they are heated through.
Season with salt and pepper and serve hot with lemon wedges.

Garnish with fennel.

Recipe reprinted with permission of Lucky Star.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.