Paella

True Love
6 servings
Rate this recipe
Starch

By Food24 November 03 2009
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Ingredients (18)

45.00 ml fresh chillies — 573
45.00 ml margarine
8.00 chicken — wings
12.00 prawns — deveined, shelled
1.00 onion — chopped
2.00 garlic — cloves, crushed
125.00 ml wine — white
125.00 ml water
12.00 mussels — on the half shell
375.00 ml rice — uncooked
5.00 ml turmeric
5.00 ml coriander — ground
salt — to taste
5.00 ml cayenne pepper
10.00 ml dried parsley
750.00 ml stock — chicken
3.00 tomatoes — peeled and diced
250.00 ml peas — frozen
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Method:

Heat half the oil and margarine in a frying pan and fry chicken wings until golden. Remove and keep warm.
Add prawns, fry until pale and remove.
Place onions, garlic, wine and water in pan. Add mussels, cover and simmer for 3 minutes. Remove mussels and set aside.
Strain liquid from mussels and set aside.
Heat remaining oil and margarine in a large pan. Add rice, turmeric coriander, parsley, salt and cayenne pepper. Cook for 5 minutes, stirring continuously.
Pour in stock and liquid from mussels, and bring to the boil.
Cook, uncovered, for 30 minutes or until all liquid has been absorbed.
To serve, lay prawns, mussels, chicken wings and vegetables on rice, toss gently and heat through.



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