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Paella |
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Serves 4
· 350g (12oz) boneless chicken pieces · 1 medium onion, sliced · 350g (12oz) long grain white rice · large pinch of Cayenne Pepper · 2 cloves Garlic · ¼ teaspoon salt · 1¼ pint chicken stock · 1 red and one green pepper, sliced · 100g (4oz) frozen prawns · 100g (4oz) frozen peas, cooked · tin mussels, in brine
Dry-fry the chicken and onion in a large frying pan until lightly browned. Add the rice and Garlic, cook for a further 1-2 minutes, stirring. Stir in the Cayenne Pepper, salt, chicken stock and the red and green peppers. Bring to the boil and simmer, uncovered, for 25-30 minutes or until the rice is tender and all the liquid is absorbed. Stir occasionally and add a little extra water if necessary. 5 minutes before the end of cooking, stir in the peas, prawns and mussels. |