Spanish Chicken Paella
Paella is a great idea for party ,you can make coats really easily and it looks very impressive .Not just for sunshine days ,this Spanish winter paella is easy and also perfect for a quick and close .
Enjoy this Superb -Spanish paella with friend and family - a combination of sweet prawns and saffron sticky rice .
Ingredients
Serves 4-5
1 tsp saffron threads
2 tbsp hot water
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cayenne pepper
150 g chicken breasts ,sliced
2 garlic cloves
200 g tomatoes ,peeled
1 red pepper and yellow pepper
350 g paella rice
1 litre pints fish stock
salt and pepper
175 g canned sweetcorn
12 large raw prawns ,shelled
lemon wedges , to serve
Method
.Put the saffron threads and water in a bowl and infuse .Cook the prawns in the stock for 12 minutes .
Heat the oil in a paella pan over medium heat. Cook the chicken ,stirring for 5 minutes .Add the onion , garlic, cayenne pepper, paprika and saffron and its soaking liquid and cook , stirring for 1 minute .Add the tomatoes and pepper ,stirring for 2 minutes .
Add the rice and cook stirring for 1 minutes.Add most of the stock ,bring to the boil for 10 minutes or until the rice is almost cooked . Add the seafood and corn and cook for 3 minutes .
When all the liquid has been absorbed ,remove from the heat .Cover with foil and stand for 5 minutes ,Serve topped with egg and garnished with lemon wedges .
Enjoy this Superb -Spanish paella with friend and family - a combination of sweet prawns and saffron sticky rice .
Ingredients
Serves 4-5
1 tsp saffron threads
2 tbsp hot water
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cayenne pepper
150 g chicken breasts ,sliced
2 garlic cloves
200 g tomatoes ,peeled
1 red pepper and yellow pepper
350 g paella rice
1 litre pints fish stock
salt and pepper
175 g canned sweetcorn
12 large raw prawns ,shelled
lemon wedges , to serve
Method
.Put the saffron threads and water in a bowl and infuse .Cook the prawns in the stock for 12 minutes .
Heat the oil in a paella pan over medium heat. Cook the chicken ,stirring for 5 minutes .Add the onion , garlic, cayenne pepper, paprika and saffron and its soaking liquid and cook , stirring for 1 minute .Add the tomatoes and pepper ,stirring for 2 minutes .
Add the rice and cook stirring for 1 minutes.Add most of the stock ,bring to the boil for 10 minutes or until the rice is almost cooked . Add the seafood and corn and cook for 3 minutes .
When all the liquid has been absorbed ,remove from the heat .Cover with foil and stand for 5 minutes ,Serve topped with egg and garnished with lemon wedges .
