PAELLA

Today is the day that I feel like cooking a one-pot dish. I had never made Paella before and saw this recipe from Better Homes and Garden’s cooking book. So, I thought…let’s switch gear a bit and make this Spanish-inspired dish. We like it. Not to mention how simple, colorful and nutritious this meal is.

PAELLA (4 servings)

Marvellina

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Ingredients Method

Ingredients

  

• 1 cup of onions (chopped)
• 1 clove garlic (minced)
• 1 cup of Green/red bell peppers (roughly chopped)
• 1 cup of frozen green peas
• 1 lb of chicken (cut into pieces)
• 8 oz of prawns (shelled and deveined)
• ¼ tsp of saffron
• ½ tsp or ground red pepper
• 1 cup canned tomamtoes (undrained and cut up)
• 1 tsp snipped fresh thyme or 1/4 tsp dried thyme
• 1 cup uncooked long grain rice
• 14 oz chicken broth
• 2 Tbsp of canola oil

Method

 

1. Heat oil in a dutch oven / pot. Add in onion and garlic. Cook until onion is tender
2. Add in chicken pieces, chicken broth and undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boil, reduce heat. Simmer and cover for 15 minutes
3. Stir in the uncooked rice, covered, about 15 minutes more or until rice is nearly tender. Add in prawns, sweet pepper, and peas into the rice mixture. Simmer, covered, about 5 minutes more or until the rice and chicken are tender and shrimp turns pink
4. Ready to serve

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