Paella

YOU
6 servings
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (18)

30.00 ml oil
125.00 g prawns — frozen
1.00 onion — chopped
1.00 garlic — cloves, crushed
1.00 green pepper — diced
5.00 chicken breast fillets — sliced into strips
1.00 sausages — Russain, sliced
125.00 g button mushrooms — sliced
500.00 ml white rice — uncooked
3.00 tomatoes — small, peeled and chopped
1.00 bay leaves
2.00 ml turmeric
1.00 Litres stock — chicken
105.00 g mussels — smoked
125.00 ml peas — frozen
1.00 lemon — juice only
sea salt and freshly ground black pepper
65.00 ml fresh parsley — chopped
Tap for ingredients
Tap for ingredients

Method:

Heat the oil in a large saucepan and stir-fry the prawns for about a minute until they turn pink. Remove from the pan and set aside.
Sauté; the onion, garlic and green pepper in the same pan until tender. Add more oil if necessary.
Add the chicken strips and stir-fry until lightly browned. Add the sausage and mushrooms and stir-fry until lightly browned.
Add the rice and stir-fry for about one minute. Add the tomatoes and bay leaf and mix. Blend the turmeric with the stock and add.
Reduce the heat and simmer until the rice is tender and most of the liquid has been absorbed.
Place the prawns on top of the rice and add the mussels and peas. Heat through. Season with lemon juice and salt and pepper.
Serve on warm plates and sprinkle with parsley.



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Your email address will not be published.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.