Paella

Name: Paella
Ingredients: 2 tbsp olive oil; 4 (5.25 oz) skinless chicken breast fillets, cut into chunks; 2 None green peppers, seeded, sliced; 1 large pinch saffron strands; 2 tsp paprika; 3 cloves garlic, minced; 12.5 oz long grain rice; 5 cups hot chicken stock; 2/3 cup dry white wine; 1 lb fresh mussels, scrubbed, beards removed, rinsed; 7 oz large shrimp, peeled, tails left on; 8 oz skinless cod fillet, cut into chunks; 3.5 oz frozen peas; 3 None medium tomatoes, cut into wedges

14 ingredients

2 steps

Ingredients

2 tbsp olive oil
4 (5.25 oz) skinless chicken breast fillets, cut into chunks
2 None green peppers, seeded, sliced
1 large pinch saffron strands
2 tsp paprika
3 cloves garlic, minced
12.5 oz long grain rice
5 cups hot chicken stock
2/3 cup dry white wine
1 lb fresh mussels, scrubbed, beards removed, rinsed
7 oz large shrimp, peeled, tails left on
8 oz skinless cod fillet, cut into chunks
3.5 oz frozen peas
3 None medium tomatoes, cut into wedges

Directions

1

Heat oil in a paella pan, large frying pan or wok. Saute chicken and peppers over high heat until chicken is golden. Add saffron, paprika and garlic. Cook for 1 min. Add rice and stir to coat in oil. Cook for 1-2 mins. Add 2 1/2 cups stock and wine. Simmer gently, stirring, for 8 mins.
2

Add remaining stock. Cook, stirring, until nearly all liquid is absorbed. Add mussels, shrimp, cod, peas and tomatoes. Cook for 5 mins, until mussels have opened and fish is flaky. Season.