Subj : 9/20 World Paella Day - 3
To   : All
From : Dave Drum
Date : Thu Sep 19 2024 10:53 pm

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 it’s 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 don’t 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

 Uncle Dirty Dave's Archives

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