Delicious paella

YOU
6 servings Prep: 25 mins, Cooking: 35 mins
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Poultry

By Food24 November 03 2009
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Ingredients (22)

50.00 ml fresh chillies — 573
200.00 g chorizo — or Russian sausges, sliced
500.00 g chicken — drumsticks
onions — chopped
garlic — cloves, finely chopped
red pepper — strips
5.00 ml fresh thyme — sprigs
red chilli — deseeded, finely chopped
350.00 ml white rice
5.00 ml paprika — smoked
100.00 ml wine — white
1.00 ml saffron — threads soaked in chicken stock
tomatoes — large, peeled, deseeded and diced
100.00 g peas — fresh or frozen
sea salt and freshly ground black pepper
200.00 g prawns — shelled
25.00 ml butter
prawns — frozwn, with shells, deveined
15.00 ml lemon juice
mussels — fresh, cleaned
30.00 ml fresh parsley — chopped
olives — black, pitted, to garnish
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Method:

Heat the olive oil in a paella pan
or heavy-based saucepan and
brown the sausages and chicken.
Remove with a slotted spoon.
Add the onions, garlic and red
pepper to the pan and sauté until
soft. Add the thyme, chilli and rice
and stir until the rice grains are
coated with the oil. Add the
paprika and 80 ml of the wine
(and turmeric is used). Add the
saffron water as soon the mixture
starts bubbling. Stir gently, add
the fried sausages and chicken
and simmer until most of the
liquid has been absorbed. Stir
in the tomatoes and peas and
season with salt and pepper.
Simmer for another 10 minutes.
Spoon the peeled prawns or
seafood mix on top and steam for
6 minutes or until done. Stir the
mixture gently so the flavours
can mingle.
Heat the butter in a separate
pan and fry the extra prawns (if
used) for a few minutes or until
they turn slightly pink.
Sprinkle with the lemon juice
and spoon onto the paella using a
slotted spoon. Add the remaining
wine to the pan and steam the
mussels until they just open.
(Discard any mussels that remain
closed.) Spoon the mussels on
top of the paella. Scatter the
parsley and olives on top and
serve with a fresh green salad.



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