Paella aplenty

Recipe from: 7/31/1997 12:00:00 AM
Ingredients 21
Servings 10
Time

Ingredients

  • oil
  • 2
    kg
    chicken wings, cut through at the joints
  • 400
    g
    pork rib or belly, cut into 2 cm pieces
  • salt and freshly ground black pepper
  • 15
    large prawns, cleaned
  • 4
    large onions, finely chopped
  • 6
    cloves garlic, crushed
  • 1
    chilli, seeded and finely chopped
  • 3
    green peppers, seeded and finely chopped
  • 5
    tomatoes, skinned and finely chopped
  • 15
    ml
    fresh basil, chopped
  • 30
    ml
    freshly chopped parsley
  • 1
    bay leaf
  • 750
    g
    uncooked rice
  • 30
    ml
    turmeric
  • 4
    chicken stock made with cubes and water
  • 2
    Litres
    water
  • 800
    g
    mussels in shells, drained
  • 500
    g
    frozen calamari, cut into rings
  • 500
    g
    frozen peas
  • 100
    ml
    white wine
 

Method

 
1. Heat a little oil in a large pan or wok. Season the chicken and pork with salt and pepper and brown. Move to the sides of the pan or remove and set aside. Stir-fry the prawns on both sides until they turn pink, move to the sides of the pan or set aside. 2. Sauté the onion, garlic, chilli and green peppers in the same pan until tender and glossy. Add the tomatoes, basil, parsley and bay leaf and heat for a few minutes. 3. Add the rice and turmeric and mix. Add the chicken stock and return the chicken and pork to the pan. Reduce the heat, cover and simmer for about 20 minutes or until the rice, chicken and pork are tender and done. Add the prawns, mussels, calamari, peas and wine and simmer for a few minutes until heated through. Serve hot with a salad. Serves 10-12.
 

Read more on: fish/seafood
 

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