Paella Cartagena Recipe
Paella Cartagena is a delicious and unique dish that will definitely impress your guests. You simply have to serve this dish for your next party! You will be quiet please with the way your guests respond to your cooking due to this amazing Paella Cartagena recipe!
Ingredients
50ml(2floz)(1/4 cup) oil
1 large onion, chopped
1/2 red pepper, deseeded and diced
1 breast of chicken, skinned boned and diced
225 g (1/2 lb) (1 cup) long grain rice
600 ml (1 pint) (2 1/2 cups) chicken stock
salt and pepper
pinch paprika
small pinch saffron
2 cloves garlic, crushed
2 chorizo sausages (spiced smoked Spanish sausages)
6 frozen scampi, thawed
24 fresh mussels, washed and scraped
75 g (3 oz) (3/4 cup) cooked garden peas
4 tomatoes, skinned, deseeded and chopped
5 g (1 tablespoon) chopped parsley
Directions
1 Heat the oil in a large, heavy frying pan (skillet) or if possible, a 2-handled paella pan.
Shallow fry the onion and red pepper until soft.
Add the diced chicken and fry, stirring, until just browned.
2 Stir in the rice and cook for 4 minutes until it starts to turn opaque.
Add the chicken stock, salt and pepper, paprika, a small pinch of saffron and the garlic.
Bring to the boil and simmer over low heat for 15 minutes.
3 Add the sausage (cut into thick slices), scampi, and mussels.
Cover with a lid and cook for 5 minutes.
Stir in the peas and tomatoes and cook for another 3 minutes.
4 Check the seasoning, sprinkle with chopped parsley, and serve the paella at once in the paella pan or a large dish.
Tips: The principle of a paella (a dish which originated in Moorish Spain) is that the ingredients are added to the dish according to the time required to cook them, starting with those that take longest.
A paella should contain 4 or 5 different meats at least, including chicken and sausage, shellfish such as mussels, scampi or large prawns, squid, crayfish, and other meats such as pork fillet or duck.
Paella is characteristically coloured and flavoured with a small pinch of saffron, but a pinch of turmeric may be used instead to give the golden colour required.
Shallow fry the onion and red pepper until soft.
Add the diced chicken and fry, stirring, until just browned.
2 Stir in the rice and cook for 4 minutes until it starts to turn opaque.
Add the chicken stock, salt and pepper, paprika, a small pinch of saffron and the garlic.
Bring to the boil and simmer over low heat for 15 minutes.
3 Add the sausage (cut into thick slices), scampi, and mussels.
Cover with a lid and cook for 5 minutes.
Stir in the peas and tomatoes and cook for another 3 minutes.
4 Check the seasoning, sprinkle with chopped parsley, and serve the paella at once in the paella pan or a large dish.
Tips: The principle of a paella (a dish which originated in Moorish Spain) is that the ingredients are added to the dish according to the time required to cook them, starting with those that take longest.
A paella should contain 4 or 5 different meats at least, including chicken and sausage, shellfish such as mussels, scampi or large prawns, squid, crayfish, and other meats such as pork fillet or duck.
Paella is characteristically coloured and flavoured with a small pinch of saffron, but a pinch of turmeric may be used instead to give the golden colour required.
Questions, Comments and Reviews
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