Quick yummy paella

Totally hassle-free meal with Spanish flair.
 
recipe, easy weekday meals, chicken
Image by:
Recipe from: 24 July 2015
Preparation time: 00;05
Cooking time: 20 min
 
 

Ingredients

 
  • 300
    ml
    basmati rice
  • 1
    can
    Spanish-style tomatoes
  • 4-8
    ready-roasted chicken drumsticks
  • 2
    Spanish or Russian sausages, sliced
  • 1
    red pepper, seeded and cut into strips
  • 150
    g
    cooked and peeled prawns
  • 250
    ml
    ready-cut green beans or frozen peas
  • fresh basil, to serve
Servings: Change Serving
 
 

Method

 
Place the rice into a large pan or pot over a medium heat. Pour the tomatoes over and stir. Arrange the chicken, sausage and red pepper slices over the rice. Pour 500ml water over and season with salt to taste. Cover and bring to the boil. Reduce the heat and steam for 15 minutes.

Remove the lid and scatter the prawns and beans or peas over the rice. Add a little more water if necessary. Cover and increase the heat to medium. Steam for another five minutes. For a touch of authenticity, serve the paella in the pan. Garnish with fresh basil.

Text and image:
Ideas magazine

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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