Ingredients
Serves 4-5
1 tsp saffron threads
2 tbsp hot water
1 tbsp olive oil
1/2 tsp papprika
1/2 tsp cayenne pepper
150 g chicken breasts ,sliced
2 garlic cloves
200 g tomatoes ,peeled
1 red pepper and yellow pepper
350 g paella rice
1 litre pints fish stock
salt and pepper
175 g canned sweetcorn
12 large raw prawns, shelled
lemon wedges ,to serve
method
1. Put the saffron threads and water in a bowl and infuse .Cook the prawns in the stock for 2 minutes .
2 .Heat the oil in a paella pan over medium heat. Cook the chicken ,stirring for 5 minutes .Add the onion ,garlic ,cayenne pepper ,paprika and saffron and its soaking liquid and cook , stirring for 1 minutes .Add the tomatoes and pepper ,stirring for 2 minutes .
3 .Add the rice and cook ,stirring fir 1 minute .Add most of the stock ,bring to the boil .for 10 minutes or until the rice is almost cooked .Add the seafood and corn and cook for 3 minutes .
4 . When all the liquid has been absorbed .remove from the heat .Cover with foil and stand for 5 minutes .Serve topped with egg and garnished with lemon wedges .
Serves 4-5
1 tsp saffron threads
2 tbsp hot water
1 tbsp olive oil
1/2 tsp papprika
1/2 tsp cayenne pepper
150 g chicken breasts ,sliced
2 garlic cloves
200 g tomatoes ,peeled
1 red pepper and yellow pepper
350 g paella rice
1 litre pints fish stock
salt and pepper
175 g canned sweetcorn
12 large raw prawns, shelled
lemon wedges ,to serve
method
1. Put the saffron threads and water in a bowl and infuse .Cook the prawns in the stock for 2 minutes .
2 .Heat the oil in a paella pan over medium heat. Cook the chicken ,stirring for 5 minutes .Add the onion ,garlic ,cayenne pepper ,paprika and saffron and its soaking liquid and cook , stirring for 1 minutes .Add the tomatoes and pepper ,stirring for 2 minutes .
3 .Add the rice and cook ,stirring fir 1 minute .Add most of the stock ,bring to the boil .for 10 minutes or until the rice is almost cooked .Add the seafood and corn and cook for 3 minutes .
4 . When all the liquid has been absorbed .remove from the heat .Cover with foil and stand for 5 minutes .Serve topped with egg and garnished with lemon wedges .