Paella
You Will Need
• a paella pan (sartén grande)
(big frying pan would do)
Ingrediants
• 1 litre stock (valores)
2 tbsps. olive oil (aceite de oliva)
2 chicken breasts cut in pieces (pechugas de pollo cortadas en trozos)
1 onion, diced (cebolla, cortada en cubitos)
2 cloves garlic (dientes de ajo)
1 each red, green & yellow pepper (pimiento rojo, verde y amarillo)
200g jar Seeds of change tomato puree with basil (tarro Semillas de cambio
puré de tomate con albahaca)
about 3/4 of a packet paella rice
saffron (azafrán)
4 oz frozen peas (guisantes congelados)
5 oz chorizo, sliced (chorizo en rodajas)
bag of mixed prawns, mussels, etc (gambas mixtas, mejillones)
parsley (perejil)
Let's Get Cooking
• Defrost shellfish & frozen peas.
Make 1.5 pints stock. Add a good-sized pinch
of saffron strands. Leave for 30 mins.
Fry Chicken
• Heat 2 tbspns olive oil in a paella pan
Cut chicken breasts into pieces.
When oil reaches right temp, fry chicken for
15 mins till golden brown.
Use a spatter guard!!!
Fry Onions
• Chop garlic. Chop onions.
Remove chicken pieces when they are
golden brown and reserve them.
Fry garlic and onions for 5 mins (sorry forgot to take pictures of that bit!)
Chop peppers. Add to pan. Cook for 10 mins.
Turn down heat.
Add Tomato
• Add a jar of Seeds of Change tomato & basil
puree. Cook 5 mins.
Chop chorizo.
• Turn up heat. Add stock. Bring it to rolling
boil.
Add rice.
You MUST put the rice into BOILING liquid: if
you don't it may not cook through properly.
Stir it in a bit, and cook 5 mins.
• Stir in 4oz peas and chorizo. Turn down
heat.
Add chicken.
Simmer 25 mins, stirring occasionally.
Add Shellfish
• Add bag of shellfish and its liquid.
Stir it in a bit.
Cook 15 mins more.
• Turn off heat.
Cover and leave to rest 5 mins.
Sprinkle chopped parsley over
Serve to waiting punters.
Thank You