Uploaded a new video to my YouTube channel today in which I take you through my version of the popular Spanish dish, Paella…
This recipe is a great way to use up your allotment grown peppers and garlic…
Method: Melt 25g of butter in a large Paella pan on medium heat. Add 5 boneless, skinless chicken thighs, cut into bite size pieces and cook until browned (around 10 to 15 minutes).
Add 1 cup of long grain rice to the pan and stir around to coat with the butter. Keep stirring and don’t let the rice burn or stick to the bottom of the pan. After about a minute, add 3 fresh, chopped peppers and sweat for around 5 minutes then add a little chicken stock.
Add 2 teaspoons of Turmeric and 2 teaspoons of garlic powder (or fresh minced garlic). Also add 1 teaspoon of black pepper and a half a teaspoon of salt. Stir and cook for 1 minute.
Add more chicken stock as required. The rice will be cooking and absorbing the stock. After around 10 minutes, add frozen seafood mix to the pan. I use Arctic Royal Seafood Mix from Iceland which has Squid, Prawns and Mussels. Stir to mix in. Mix in some pitted black olives (or green if you prefer).
The frozen seafood will start to thaw and the rice will continue to cook in the liquid. Keep checking the rice, because the dish is ready when the rice is cooked. If you have too much liquid in the pan when the rice is cooked, simply remove the excess liquid and discard (or save for dipping crusty bread in?).
Once cooked, the pan may be taken to the table so that everyone can help themselves. You can serve with a salad and crusty french bread if you like.
This dish will serve 4, or 6 at a pinch.