Easy Paella
1 medium onion
3 cloves Garlic
pinch fresh saffron stamen
¼ teaspoon turmeric (for colour)
2 inches good quality chorizo sausage cut into thick rings and then diced
1 chicken breast – diced
1 ripe tomato – diced
Handful frozen peas
Handful frozen cocktail prawns
1 teasp Buillion powder (Marigold)
2 teasp sweet paprika
Salt and pepper to taste
1 ½ ‘cups’ uncooked easy-cook rice
2 Fresh fish fillet
Fresh parsley (optional – for garnish)
Method
Possibly the most difficult thing about this recipe is finding the right cooking vessel. I have a Portuguese Cataplana that works perfectly – probably because it seals quite tightly so the food cooks quickly under slight pressure and the heat seems to disperse evenly.
Having fried the onions and garlic in a little olive oil add the diced chicken breast and cook until no pink flesh is showing. Add diced chorizo, frozen peas, frozen prawns, saffron, paprika, buillion, black pepper, a little salt and tumeric and sauté the mixture over a low heat for about 5 minutes until all the peas and prawn are unthawed. Stir in the uncooked rice and top up with boiling water so the mixture is just covered. Finally stir in the chopped tomato and close the lid tight. Bring to the boil and then reduce the gas to its lowest possible heat. Cook for 30 minutes then open (if you are using a cataplana for the first time take care not to scald your wrist with hot steam) and stir the mixture. The rice should be about ready but a little liquid should remain. Arrange the fish on the surface of the rice, close the lid again and return to a low heat – the fish will be nicely steamed in about 6 minutes. Allow to stand open for 5 minutes and serve direct to the table in the cataplana – a simple tomato salad and some flat bread are good accompaniments.
Other rice recipes:
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