Poor man’s paella

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (11)

1.00 onion — finely chopped
2.00 garlic — cloves, crushed
1.00 green pepper — deseeded and diced
oil
5.00 ml turmeric
500.00 g rice — uncooked
2.00 tomatoes — large, peeled and finely chopped
425.00 g pilchards in tomato
2.00 stock cube — chicken
125.00 ml peas — frozen
g mussels — tinned in brine, drained
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Method:

Using a large pan, fry the onion, garlic and green pepper in a little oil until tender. Add the turmeric and stir-fry for 1 minute.
Add the rice and stir-fry again for about 1 minute. Add the tomatoes and mix.
Drain the can of pilchards and add boiling water to the sauce to make up 1 litre. Dissolve the chicken stock cubes in the mixture and add to the rice mixture.
Reduce the heat and simmer until the rice is tender and done and most of the liquid has been absorbed (add extra liquid if necessary). Add the peas, fish and mussels and heat until warmed through.
Serve hot.
Serves 6-8.



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