Paella (from Spain)

True Love
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (18)

45.00 ml fresh chillies — 573
45.00 ml butter — or margerine
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
375.00 ml rice — uncooked
5.00 ml turmeric
5.00 ml coriander — ground
10.00 ml dried parsley
5.00 ml salt
5.00 ml cayenne pepper
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 onion, garlic, wine and water in a pan. Add mussels, cover and simmer for three minutes. Remove mussels and set aside. Reserve liquid from mussels.
Heat remaining oil and margarine in a large pan. Add rice, turmeric, coriander, parsley, salt and cayenne pepper. Cook for five minutes, stirring continuously.
Pour in stock and liquid from mussels, bring to the boil and cook, uncovered, for 30 minutes, or until all liquid has been absorbed. Gently mix in tomatoes and peas and heat through.
To serve, spoon rice mixture into a warm serving dish and top with prawns, mussels and chicken wings. If desired toss gently before serving.



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