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Paella
If
you have visited local Spanish markets you will have seen
the vast array of fresh vegetables, meat, fish & delicious
fruits that are available for fabulous meals. Paella is
probably the best known of Spanish meals but also
extensively found along the south coast of france.
INGREDIENTS
4 chicken wings or thighs
1 medium onion
1 medium red pepper
2 garlic cloves
4 medium tomatoes
10 mussels
4 tblspns olive oil
275gms/10ozs long grained rice
600ml/1 pint strong chicken or fish stock
75gms/4ozs frozen peas - thawed
2 teaspoons or I sachet of paella powder (turmeric or saffron)
100g/4ozs peeled prawns
1 bag of mixed shell fish (frozen)
METHOD
Prepare the mussels, removing the beards. Leave soak in cold salted water, discard any that float or are already open and do not close when the shell is tapped with a knife.
Heat the oil in a heavy based pan and gently fry the chicken pieces turning occasionally for 10 minutes or until golden on all
sides. Then remove from the pan, and keep warm to one side.
Add the onion and peppers to the pan and fry gently until softened. Then add the garlic and rice and stir until they are coated with the oil.
Pour in half of the stock and add the tomatoes, peas, and paella powder. Return the chicken to the pan and bring to the boil stirring occasionally.
Cover and cook for 5 / 10 minutes or until the liquid is absorbed.
Add further stock, the mussels and the mixed shell fish, and cook for a further 5 /10 minutes or until the liquid is absorbed and the rice is cooked through.
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