Traditional Spanish paella recipe.
4 chicken thighs, skin off, each cut into 4 pieces
1 tablespoon oil
1 clove garlic, crushed
1 onion, thinly sliced
1+1/2 cups arborio rice
1 teaspoon tumeric (or saffron for a more authentic flavour)
1 teaspoon smoked or sweet paprika
5 cups chicken stock
400g green prawns, shelled
1 medium-sized green capsicum, diced
1 medium-sized red capsicum, diced
2 tablespoons parsley leaves, finely chopped
1 lemon rind, finely grated
Heat oil in a large saucepan over a medium heat.
Add chicken and cook for 2 – 3 minutes or until browned.
Remove from pan.
Add garlic, onion, rice and spices and cook for 2 – 3 minutes.
Pour stock onto rice and return chicken.
Simmer (covered) for 15 minutes, stirring occasionally.
Stir in prawns, capsicums, parsley and lemon rind. Cover and simmer for a further 10 minutes, stirring frequently until rice is tender and liquid is absorbed.
Serves: 4 – 6.