PAELLA
Paella
450ml chicken stock
1/4 tsp saffron/turmeric powder
3-4 tsp olive oil
2 onions (diced)
2 cloves garlic (crushed)
4 tomatoes (skinned & cut in wedges)
5 cardamom pods
1 stick of cinnamon
250g raw chicken (diced, pan fried till golden)
salt pepper
250g prawns, prefried
100g clams
3-4 squids (cut into rings)
A cup of green peas, boiled
A cup of peanuts (roasted)
parsley sprigs, chopped finely
a cup of dried apricots, diced
250g long-grained rice (Basmati)
Method:
1. Put chicken stock and saffron/turmeric powder to the boil for about 30 minutes.
2. Heat olive oil in a large frying pan. Fry cardamon pods, cinnamon stick, onions, garlic and tomato wedges for 5 mins.
3. Add diced chicken meat and rice. Mix thoroughly. Pour in the flavoured stock, cockles, season with salt and pepper.
4. Place rice into rice cooker. Add squids.
5. Stir occasionally, adding more stock as needed to plump the rice and tenderize chicken meat.
6. Add prawns, green peas. Stir well.
7. Serve hot, garnished with diced apricots, chopped parsley and roasted peanuts.
####################################################################
posted by Rambling Rose @ 5:11 PM
1 comments
