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This is a really great variation on the traditional Spanish paella - it contains the obligatory prawns, calamari and fish in a rice base, plus there are a great deal of vegetables to round off the recipe.
- 300g organic skinless chicken thighs
- 100g uncooked (green) prawns peeled
- 1 1/2 cups arborio (short grain) rice
- 150g cooked calamari, cut into 2cm thick pieces
- 300g fish fillets (choose any white fish)
- 4 tomatoes, coarsely chopped
- 1 medium red (Spanish) onion, finely chopped
- 1 green pepper, sliced into 3cm pieces
- 750ml (3 cups) chicken stock
- 2 large cloves garlic, crushed
- 1 Tspn saffron
- 1 Tspn sweet paprika
- 150g peas
- 1/2 cup flat leaf parsley
- Salt and pepper to taste
- Lemon wedges
- Add the olive oil to a large pan over medium heat.
- Cut each chicken thighs into 2-3 pieces and fry in the oil until both sides are golden brown.
- Remove the chicken from the pan and place on absorbent paper to absorb excess oil. Set aside and keep warm.
- In the same pan, saute the onions, garlic and pepper for about 3-5 minutes, or until the onions are soft and light golden in colour.
- Stir in the rice and cook for about 5 minutes, until the rice becomes translucent in colour.
- Add the tomatoes, peas, saffron, sweet paprika and 1/3 (one cup) of the chicken stock, ensure that it is over medium-high heat.
- Bring the mixture to the boil, stirring it to make sure it does not stick to the pan.
- Return the chicken pieces to the pan and continue to simmer for a few minutes.
- When the liquid has been absorbed, add another 1/3 (one cup) of the chicken stock and cook for a few minutes.
- When the stock has again been absorbed, add the last of the chicken stock.
- Add the peas, prawns, calamari and fish on top and cook, covered until the rice and seafood are cooked and liquid has been absorbed.
- Sprinkle paella with the parsley leaves and season with pepper.
- Serve the paella in a large serving platter (ensure that most of the prawns and other seafood stay on top).
- Serve with lemon wedges.
This is a great recipe for the family, but it can be easily served at a dinner party - it can be prepared earlier and reheated prior to the guests arriving. It's a bit high in sodium, due to the prawns, so should be eaten on occasion.Advertisement
|Nutrition Information||Amount||% Daily
|Calories from fat||100||21.6%|
|Total fat||11.1 g||17.1%|
|Saturated fat||2.7 g||14.2%|
|Dietary fibre||4.2 g||14.0%|
These are approximate values.
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