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R16
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Paella
Serves 6 - 8
2 tablespoons olive oil
500g chicken thigh or breast fillet, cut into large
chunks
1 chorizo sausage, sliced
1 large red onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 red capsicum, trimmed and cut into 1.5cm chunks
1 green capsicum, trimmed and cut into 1.5cm chunks
1 teaspoon smoked paprika
350g Arborio or Calasparra rice
6 cups/1½ litres chicken stock
400g can diced tomatoes
250g peeled, de-veined green king prawns
185g green beans, cut into 2cm lengths
12 fresh mussels in shell, cleaned and de-bearded
Salt and pepper, optional
Lemon wedges, for serving
Chopped fresh parsley, for serving
Heat Wok on setting HIGH SEAR. Add 1
tablespoon of oil, then add chicken, stir fry for
4-5 minutes or until golden brown. Remove
from Wok, set aside and keep warm.
Add chorizo sausage and stir fry 1 to 2 minutes
or until golden brown and crisp, remove from
Wok, set aside and keep warm.
Add remaining oil, then add onion, garlic and
capsicums, stir fry for 1 to 2 minutes.
Add paprika and rice and cook stirring for 1
minute.
Add stock and tomatoes, cover with lid and
bring to the boil. Reduce heat to between
settings 4 and 6. Cook for 15 minutes, stirring
occasionally. Remove the lid.
Add chicken pieces, mix well, cover with lid
and cook 5 minutes. Remove the lid.
Add prawns and beans, mix well. Place
mussels on top of ingredients in the Wok,
cover with lid and cook for 9 to 10 minutes or
until mussels have opened and prawns are
cooked. Stir occasionally to prevent sticking.
Season with salt and pepper if required.
Serve paella with lemon wedges and chopped
parsley.
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Curries and Rice Dishes
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