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Cannaversity .: THC Medicine & Cooking .: The Cannabis Cookbook .: Non-Cannabis Based Recipies .: Main Courses .: Paella a la Espanol

Paella a la Espanol

Spanish Paella with Seafood

Ingredients :
  • 350g Chicken Breast Fillets, trimmed and diced
  • 2 cups Bomba rice (aka calrose rice)
  • 12 raw Prawns (cleaned, de-shelled and beheaded)
  • 250g Calamari Rings
  • 250g Mussels, cleaned
  • 1 small Red Capsicum, seeded and diced
  • 1 small Green Capsicum, seeded and diced
  • 1 Onion, finely chopped
  • 3 cloves Garlic, freshly crushed
  • cup Frozen Peas, thawed
  • cup Parsley, freshly chopped
  • 4 cups Chicken Stock
  • 1 Lemon, cut into wedges
  • teaspoon saffron threads
  • 2 tablespoon boiling water
  • 1 tablespoon Olive Oil

Instructions:

1. Combine the Saffron and boiling water in a small bowl. Leave for 5 minutes

2. Heat the Oil in a large saucepan over medium to high heat, cook the Chicken for 2-3 minutes or until browned.

3. Add Onion, Garlic and Capsicum and cook for a further 2-3 minutes

4. Add the Bomba Rice, Saffron mixture and 3 cups of the Chicken Stock, bring to boil, cover and simmer over low heat for 15 minutes, stirring occasionally

5. Add the Prawns, Calamari, Mussels, Peas, Parsley and remaining Chicken Stock.

6. Cook for a further 8-10 minutes, stirring occasionally or until the rice is tender and the seafood is cooked.

7. Serve immediately with the Lemon Wedges

8. Enjoy!!

Recipe written by Pebbz for cannanation.com/ozstoners.com


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