Golden Spanish Rice with Chicken
8,4 / 10
- 5 tablespoons olive oil
- 1 onion (peeled and finely sliced)
- 2 cloves garlic (finely chopped)
- 1 french Baguette (finely chopped)
- 1 red pepper (seeded and sliced)
- 1 ⅔ cups Paella rice
- 4 Chicken thigh
- 4 cups chicken (or vegetable stock)
- 1 teaspoon paprika
- 4 ripe tomatoes (chopped)
- 0.333 cup frozen peas
- 12 raw Prawn (shell on)
- 1 lemon
Seafood Paella You can add any kind of seafood - mussels, clams, chunky white fish all work well with or without the chicken - or try substituting it for pork
Heat the olive oil in a large shallow pan and cook the onion, garlic and celery until softened.
Add the pepper, cook for a further 5 minutes, then stir in the chicken and paella rice and coat thoroughly in the oil.
Stir the saffron into the stock then pour it over the rice. Add the paprika. Simmer uncovered for 15 minutes. Add more stock if it looks dry.
Add the tomatoes, peas and prawns and cook for a further 8-10 minutes until everything is just cooked through.
Stir through the lemon juice, season well and serve.