• 3/27 Nat Paella Day - 3

    From Dave Drum@1:18/200 to All on Sat Mar 25 17:58:57 2023
    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

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