Tuesday, 16 October 2012

Paella (Simple One-Pan Rice)


  • 1 (about 125 gm) chorizo, roughly chopped
  • 120 gm chicken breast, diced
  • 1 onion, onion, diced
  • 1 red capsicum, diced
  • 2 tsp minced garlic
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne powder
  • 1 tsp ground paprika
  • 200 gm Aboriso rice
  • 4½ cups salt-reduced chicken broth, heated in a separate bowl
  • 1 bay leaf
  • 8 medium prawns / shrimps, shelled and deveined
  • 100 gm fish meat, diced
  • 1 calamari / squid, sliced into rings
  • 8 mussels
  • 8 cherry tomatoes, cut into halves
  • parsley, for garnish
  • lemon wedges, to serve

  1. Season chicken, fish and prawns with salt and pepper. Set aside.
  2. Heat oil in a large frying pan. Cook chorizo over medium heat until lightly brown. Add chicken and cook until the surface turns white, no need to be cooked through at this stage. Set aside.
  3. Add a little oil to sauté onion until translucent. Add capsicum. Stir to combine and push vegetables to the sides of your pan. Add garlic in the middle and cook until fragrant, yet don’t burn it. Add turmeric powder, cayenne powder and ground paprika and cook until aromatic.
  4. Add rice and stir to combine. Pour chicken broth into the pan. Add bay leaf. Toss back the chorizo and chicken. Bring it to a boil. Simmer for about 15 minutes with cover until the rice is almost done.
  5. Add prawns, fish, calamari and mussels. Cook for another 3 minutes. Add tomatoes and cook for another 2 minutes. Sprinkle parsley on top. Serve immediately with lemon wedges and salad.



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