Thursday, 5 November 2015

Chicken and Mussel Paella Simplified

 My quick take on Paella

Chicken and Mussel Paella

4 boneless, skinless chicken thighs - seasoned with salt, black pepper, turmeric and smoked paprika
1 onion, chopped
1 red pepper, quartered, deseeded and sliced
2 garlic cloves, crushed
1 pinch saffron
1 bay leaf
1/4 cup frozen peas
2 cups rice (I'm using Basmathi... so shoot me)
2 cups hot chicken stock
1 cup canned chopped  tomatoes
250g live mussels, cleaned, de-bearded and rinsed 
2 tbsp olive oil

Heat  the oil in a large frying pan set over a medium heat. 
Fry chicken thighs for five minutes, turning regularly until lightly coloured. 
Transfer to a large heatproof bowl with a slotted spoon.

Add the onion to the pan and fry gently for five minutes until soft and lightly golden-brown. 
Add the red pepper and peas to the onion and cook for two minutes, or until beginning to soften. 
Stir in the garlic and cook for a further minute.

Stir in the saffron, bay leaf and rice and cook for one minute 
until the rice is coated all over with the oil. 
Return the chicken to the pan, along with any juices that have collected underneath the meat. 
Stir well, then pour over the chicken stock and chopped tomatoes. 
Bring to a simmer over a medium heat.

Place mussels on top of the rice in an even layer.
Cover the pan and transfer it into a 200C oven.
Cook  until rice is tender and no liquid remains, about 20 minutes. 
Remove from the oven. 
Serve immediately. 

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