Subj : 3/27 Nat Paella Day - 3
To   : All
From : Dave Drum
Date : Sun Mar 26 2023 05:07:49

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Absolute faith corrupts as absolutely as absolute power." -- Eric Hoffer
--- MultiMail/Win
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.