March 27 - National Spanish Paella Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Picante Paella
Categories: Poultry, Pork, Seafood, Rice, Chilies
Yield: 2 Servings

1 Chicken breast; in chunks
1 sm Packet of smokey bacon
- lardons (4 oz?)
4 Mini cooking chorizo links;
- (picante ones if possible)
- skinned, then sliced
10 lg Raw king prawns; or more
1/2 Bell pepper; thin sliced
1/2 Red bell pepper; thin sliced
1/2 Yellow bell pepper; thin
- sliced
5 lg Chestnut mushrooms; sliced
1 Red onion; sliced
3 Sprigs worth of thyme leaves
2 cl Garlic
1 Oxo chicken stock cube
350 ml To 400 ml water
150 g Paella rice
pn Saffron soaked in a tb water
Handful chopped flat leaf
- parsley
1/2 ts Dried chile flakes
1 Handful frozen peas
1 md Tomato; chopped, seeded
1 Glass of white wine.
Salt & pepper
1 1/2 ts Smoked paprika
Bay leaf
Olive oil

Heat a splash of olive oil in a large frying pan, add the
bacon and cook until crispy, add the sliced chorizo and
cook for a minute or so before adding the chicken.

Cook the chicken for a few minutes until its nice and
golden then add the mushrooms, peppers and onion along
with the garlic, bay leaf, chilli flakes and paprika. Stir
well.

Cook until the onions are soft, add the wine, give it a
really good stir then add the rice , once the rice has
soaked up the wine add the water and crumble in the stock
cube (unless your using stock then just add the stock),
give it a quick stir.

Now turn the heat down so the pan is simmering and just a
say bubbling. The trick here is not to stir anything and
leave it for 10-15 minutes, checking it every now and then
to make sure itΓÇÖs not drying out too much, the rice will
soak up all the juices and puff up nicely, the bits that
catch on the pan add a little more texture and taste fab
too.

The rice will start to soften so after 15 minutes try a
few grains, if they are about cooked add the prawns and
peas, pushing them into the rice but not stirring too much
as you donΓÇÖt want to disturb the pan too much.

Cook until the prawns are pink and cooked through.

Sprinkle with chopped parsley and season with salt and
pepper.

Remove from the heat and give it all a good mix before you
plate it up.

Serves two generously

From: http://blog.chilliupnorth.co.uk

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