Paella
Over a year ago
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Ingredients
- 1 tbsp. olive oil
- 2 chicken breasts (diced)
- 4 raw king prawns (shell and head on)
- 1 garlic clove (chopped)
- 3 medium tomatoes (roughly chopped)
- 200g paella rice
- 125 ml dry white wine
- pinch Saffron
- 1l chicken stock (boiling)
- 8 small cherry tomatoes
- 110g Birds Eye Peas
- pepper
Accompaniment
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Method
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1
1. In a paella pan, heat the olive oil and fry the chicken pieces for 1–2 minutes
2. Add the prawns, stir, and then add the garlic and tomatoes. Fry for a couple more minutes
3. Sprinkle in the rice.
4. Add the wine and bubble for a few minutes
5. Add a good pinch of saffron, and pour on up to 1 litre of boiling chicken stock (it should come to about 1 cm above the level of the rice)
6. Finally add the small cherry tomatoes and peas, season and simmer for 20 minutes
Chef's Tips
When you get to step 3, just sprinkle in the rice and do not stir the ingredients, just shake them
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