Recipe

Paella Recipe

Add Step-by-Step Photos	Oldchem / All my dishes 7 months, 3 weeks ago CLOSE YOUR EYES AND YOU COULD BE IN SPAIN WITH THIS LOVELY PAELLA - WOULD BE EVEN BETTER WITH HOT SUN AND A JUG OF SANGRIA !! Prep:15m Cook:45m Servings:4	Oldchem
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Ingredients

2 teaspoon saffron strands ( or 1 teaspoon turmeric)

1 chicken stock cube , dissolved in 1.2 litres boiling water

1 spray low-fat cooking spray

1 clove garlic, crushed

1 large onion, chopped

50 g cooked frozen peas

1 medium red and 1 medium green pepper, deseeded and chopped

350 g dried rice, risotto

225 g squid, rings (best raw)

350 g king prawns, in shells (best raw)

350 g chicken breast, uncooked, skinless, chopped

2 tablespoon parsley, chopped, fresh

1 bag live mussels

1 juice from 1/2 lemon(s)

1 pinch salt, and freshly ground pepper

Directions

Clean and check mussels.Put in a large saucepan with no water and cook until all shells open - discard any that don't open.

Add saffron strands to hot stock. Infuse for 10 - 15 minutes.

Heat a very large frying pan or wok. Spray with low fat cooking spray. Add garlic, onion and peppers. Cook, stirring, for 3-4 minutes, until softened.

Add rice to frying pan or wok and stir-fry for 1 minute. Pour in stock,and the juices from the mussels - bring to the boil, then reduce heat and simmer for 10 minutes

Add all remaining ingredients, stirring well. Cook gently, without a lid, for about 20 minutes until the liquid has been absorbed and the rice is tender, stirring occasionally. Add a little extra liquid if needed.

Check seasoning, then serve.

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