Paella

By admin
07 March 2013

It's time to impress family and friends with yet another beautiful rice dish

Serves 6

Preparation time: 10 min

Cooking time: 35 min

3 chicken thighs and 3 chicken drumsticks

salt and pepper

5 ml (1 t) each olive oil and butter

10 ml (2 t) olive oil

1 onion, chopped

250 ml (1 c) Spekko Parboiled rice, raw

2 ml (½ t) turmeric

1 can (410 g) chopped tomatoes

1 green pepper, chopped

750 ml (3 c) fish stock

10 ml (2 t) smoked paprika

12 prawns, heads and veins removed

250 ml (1 c) frozen peas

juice and zest of 1 lemon

30 ml (2 T) chopped fresh parsley

1 Season the chicken with salt and pepper, heat the oil and butter and fry the chicken until done. Set aside.

2 Heat the 10 ml (2 t) oil in the same pan and fry the onion until soft. Add the rice and turmeric and fry for 2 minutes.

3 Add the tomatoes, green pepper, stock and paprika and bring to the boil. Simmer for 20 minutes or until most of the liquid has been absorbed.

4 Add the prawns and peas and return the chicken to the pan. Season with salt and pepper, cover and simmer for 5-10 minutes or until done. Add the lemon juice, zest and parsley and toss lightly. Serve hot.

- Carmen Hendricks

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