Simple paella
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A nice and simple way to cook this scrumptous Spanish traditional dish. |
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2 diced chicken breast fillets
1 finely chopped onion
5 cups of chicken stock
3 cups of long grain rice
2 finely chopped garlic cloves
1 tablespoon of olive oil
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1 finely sliced green pepper
3 1/2 oz finely sliced pepperoni
1 cup of green peas
2.2 lb assorted seafood (prawns, mussels, crayfish)
1 pinch saffron threads, dissolved in
1 tablespoon of water
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Heat the olive oil in a paella dish or a heavy-based saucepan on the barbecue.
Then add the the onion, garlic and chicken on the bbq until the chicken is lightly browned.
Coat the rice in the olive oil and add to barbecue.
Now place the chicken stock and saffron and smooth out the surface of the paella.
Throw in the seafood, pepper, peas and pepperoni into the paella.
Let it cook on the bbq for 20 minutes or until all the stock has been absorbed.
Traditionally the paella is served straight from the pan, and served best with lemon wedges.
Makes 6 servings.
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