Paella


Ingredients 18
Servings 6
Time

Ingredients

  • 45
    ml
    olive oil
  • 45
    ml
    margarine
  • 8
    chicken wings
  • 12
    prawns, deveined and peeled
  • 1
    onion, chopped
  • 2
    garlic cloves, crushed
  • 125
    ml
    white wine
  • 125
    ml
    water
  • 12
    mussels (in half shells)
  • 375
    ml
    uncooked rice
  • 5
    ml
    turmeric
  • 5
    ml
    ground coriander
  • salt to taste
  • 5
    ml
    cayenne pepper
  • 10
    ml
    dried parsley
  • 750
    ml
    chicken stock
  • 3
    tomatoes, peeled and diced
  • 250
    ml
    frozen peas
 

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.
 

Read more on: starch  |  shallow-fry
 

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