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Paella

Fondue.Chef's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Plato_de_paella_-_diluvi.jpg">Image Credit</a></p>
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Cooked chicken pieces 4 (Legs Or Wings)
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Chicken stock 5 Cup (80 tbs)
  Tomatoes 2 Medium, skinned and chopped
  Rice 4 Ounce
  Saffron 1 Pinch
  Crayfish 1 Small
  King prawns 4
  Mussels 8
  Cooked peas 8 Ounce
  Red pepper 1 , diced
Directions

MAKING
1. In a chafing dish or large frying pan over direct flame heat oil, fry chicken, onion and garlic such that chicken is browned all over.
2. Adding in half of the stock, simmer for 15 minutes.
3. Then add tomatoes, rice and rest of stock and simmer 5 minutes, stir in saffron.
4. In the pan arrange the crayfish pieces, prawns, mussels, peas and pepper attractively and cook such that the rice is tender and has absorbed most of the liquid, 15-20 minutes.

SERVING
5. Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
80 Minutes
Servings: 
6

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