Paella Recipe
Ingredients
| 4 small joints frying chicken | ||
| Onion | 1 | |
| Garlic | 1 Clove (5gm) | |
| Oil | 2 Tablespoon | |
| Water | 2 Pint | |
| Tomatoes | 2 | |
| Rice | 4 Ounce | |
| 1 chicken stock cube pinch saffron | ||
| Scallops | 2 | |
| Shrimps | 8 Large | |
| Mussels | 8 | |
| 8 oz. cooked peas | ||
| Pepper red | 1 | |
Directions
Cut up the chicken, slice onion, crush garlic and fry in the oil until golden brown.
Add half the water and simmer 15 minutes.
Add peeled and sliced tomatoes, rice, stock cube and remaining water.
Simmer for 5 minutes then add saffron.
Mix in well then add all other ingredients.
Continue cooking until rice is tender and most of the liquid has been absorbed.
Add half the water and simmer 15 minutes.
Add peeled and sliced tomatoes, rice, stock cube and remaining water.
Simmer for 5 minutes then add saffron.
Mix in well then add all other ingredients.
Continue cooking until rice is tender and most of the liquid has been absorbed.
Chef
