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Paella

Diabetic.Foodie's picture
Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , chopped
  Red pepper 1 , deseeded and sliced
  Garlic 2 Clove (10 gm), crushed
  Paprika 2 Teaspoon
  Honed and skinned chicken 1
  Risotto rice 375 Gram
  Dry white wine 150 Milliliter
  Hot chicken stock 600 Milliliter
  Tomato puree 1 Tablespoon
  Mixed seafood 500 Gram
  Plum tomatoes 200 Gram, skinned and chopped
  Freshly ground black pepper To Taste
  Salt To Taste
  Chopped parsley 5 Tablespoon
Directions

Heat the oil in a large, non-stick frying pan.
Add the onion, pepper, and garlic, and fry gently for 3-4 minutes, until softened.
Stir in the paprika and fry for 1 minute.
Add the chicken and fry over a medium heat for 2 minutes, then add the rice.
Pour in the wine and simmer until it has been absorbed into the rice.
Mix together the chicken stock, tomato puree, and saffron, and add to the rice mixture.
Bring to the boil, turn down the heat, cover the pan, and simmer gently for 25 minutes, adding the seafood and plum tomatoes about 7 minutes before the end of the cooking time.
Season well and stir in the parsley.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice

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