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Ingredients :
1 chicken cut up or 4 thighs and legs
1 lb lean pork cut into inch cubes
1 medium onion minced
2 cloves of garlic minced
1/2 large bell pepper
1 large carrot
1 celery stalk
1 cup frozen green peas
1.5 lb peeled prawns
1.75 oz sliced pimento
2 tsp capers with juice
4 oz pimento-stuffed green olives
1.2 lb calamari cleaned and sliced
5 cups water
4 chicken bouillon cubes
1 tsp saffron threads
2.5 cups rice uncooked
3 hard-boiled eggs
1/2 lb unpeeld prawns (heads on)
oil for frying |
Method :
In a large electric frying pan or paella pan, brown
the chicken pieces seasoned with salt and pepper in a little oil,
Remove from pan. Add pork cubes to the drippings and
brown for 5 minutes.
Remove from pan. To the pan drippings add the onion,
garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes.
Add the peas, peeled prawns, pimentos, capers,
chicken, calamari and pork. Stir.
In a seperate pot, bring the 5 cups of water to a boil
- stir in the bouillon cubes and saffron. Let it stand for 5 minutes
until dissolved.
Gently stir the rice into the pan mixture.
Slowly pour in enough of the bouillon mixture to cover
the rice and chicken pieces.
Cover and cook over low heat for about 20 minutes.
Uncover and arrange the egg slices and raw unpeeled
prawns on the top adding more broth as necessary to keep rice moist.
Cover and steam for another 10 minutes until the
prawns are cooked and rice is tender. Paella should be moist but not wet.
Place pan on a hot tray and serve with mixed green
salad, ripe tomatoes and French bread - and, of course, Sangria. |