Spanish paella

Men's Health
8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (19)

65.00 ml fresh chillies — 573
8.00 chicken — skinned, deboned
2.00 onion — chopped
1.00 red pepper — or yellow pepper, sliced
3.00 garlic — cloves, thinly sliced
1.00 chorizo — sliced
5.00 ml paprika — Spanish
625.00 ml rice
125.00 ml wine — dry white
1.25 Litres stock — chicken
2.00 tomatoes — large, peeled and chopped
1.00 saffron — threads
45.00 ml water — boiled
60.00 ml fresh Italian parsley — chopped
0.00 salt and freshly ground black pepper
3.00 crayfish — tails
18.00 prawns — large, deveined
24.00 mussels — in shells
300.00 g calamari — tubes
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Method:

Heat half the olive oil in a deep paella pan or wok.
Brown the chicken for eight minutes. Remove and set aside.
Heat remaining olive oil and add onions and peppers. Cook over a low heat for 10 minutes.
Add garlic, chorizo and paprika and cook for five minutes.
Add rice and stir to coat with oil and vegetables.
Add white wine, allow to simmer for one minute and add stock, tomatoes, saffron, half the parsley and the chicken pieces. From now on, do not stir the paella.
Reduce heat and simmer for 15 to 20 minutes. (Shake pan to prevent sticking.)
When the rice rises above the stock and has absorbed most of the stock, scatter all seafood ingredients over the top, mixing gently. Cook for five minutes.
Cover with foil and leave for five minutes. Discard any unopened mussels.
Scatter with remaining parsley and serve with salad and lemon wedges.



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