Prep Time:
Yield:Description
With love from Spain
Scale
Ingredients
- 300 gms Chicken, cooked, de-boned and shredded
- 150 gms Bacon Streaks, saute-ed and shredded
- 8 – 10 medium sized Prawn, lightly saute-ed
- Chorizo Chicken Sausages, saute-ed and cut into small bite sized pieces
- 5–6 pods Garlic, finely crushed or minced
- 1 cup Chicken Stock
- 1 cup Tomato Puree
- 1 tsp Paprika powder (can be replaced with chilli flakes)
- 1.5 cups of fine grained Rice, washed and drained
- 1 cup water
- 3 tbsp vegetable Oil
- 1/3 cup Green Peas
- A generous pinch of high quality Saffron, soaked in 3 tbsp of lukewarm milk
- Juice of 1 lemon
Instructions
- To a large wok heat the olive oil. Add the chopped onion followed by the garlic. Cook over medium heat for a couple of minutes. The colour of the onions should be translucent.
- Next add the rice grains to the wok. Saute for another couple of minutes over low -medium flame.
- Now add the chicken stock, tomato puree, water. Cover and cook.
- When rice is half done add the shredded chicken, bacon bits, prawns, green peas and paprika powder. Sprinkle saffron evenly in the wok.
- Cover and continue cooking until rice is cooked and has absorbed most of the water. You can add some more water if required.
- Take off from flame and sprinkle the lemon juice. Serve piping hot along with green salad.
- This is a meal by itself and doesn’t need any other accompaniments.
Notes
Some slit green chillies add to the Paella before taking off the flame can enhance the flavour.
Nutrition
- Serving Size: 4