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    Thyme sprigs; leaves only
     2 cl Garlic
     1    Oxo chicken stock cube
   350 ml Water; up to 400 ml
   150 g  Paella rice
     1 pn Saffron; soaked in:
     1 tb Water
          Handful flat leaf parsley;
          - chopped
   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 to 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

 Recipe FROM: http://blog.chilliupnorth.co.uk

 Uncle Dirty Dave's Archives

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