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| Photo: olive's paella recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try olive's paella Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make olive's paella.
A spectacular crowd-pleasing dish - serve from a huge paella pan for extra impact
Easy
Serves 6
Ready in 50
Ingredients
6 skinless chicken thigh fillets, cut into large chunks
olive oil
250g cooking chorizo , sliced
75g cubetti di pancetta
1 large onion , halved and sliced
2 garlic cloves , sliced
2 red peppers , cut into pieces
150g green beans , cut into pieces
2 tsp smoked paprika
500g paella rice
1¼ l chicken stock mixed with a large pinch of saffron
300g raw shell-on prawns
1kg mussels , cleaned (discard any that don't close when tapped)
flat-leaf parsley , chopped to serve
lemon wedges to serve
Method
Cook the chicken in a little oil in a large, wide frying pan or paella pan until browned all over. Scoop out and add the chorizo and pancetta and cook until crisp at the edges. Add the onion, garlic and pepper and cook until softened, then add back the chicken with the green beans. Stir in the paprika and cook for a minute then add the rice and stir to coat. Pour in the chicken stock, put on a tight lid or cover with foil and cook for 15-20 minutes until rice is just tender.
Sit the prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and prawns are cooked through. Stir in the parsley and serve with lemon wedges.
Nutrition per serving
667 kcalories, protein 52.6g, carbohydrate 72.8g, fat 20.4 g, saturated fat 6.9g, fibre 2.5g, salt 4.57 g
Recipe from olive magazine, January 2010.
More Rice Recipes:
Spanish chicken casserole
Easy Spanish paella
Arroz con pollo
Almond, pea and coriander pilaf with chicken
Chicken pilaf with mussels and saffron rice
Chicken curry, mustard seeds and rice
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