Pamplona Pilaf Recipe
Ingredients
| Powdered saffron | 1.25 Milliliter | |
| Lemon juice | 15 Milliliter | |
| Rice grain | 175 Gram | |
| Chicken pieces | 6 | |
| Flour | 45 Milliliter, seasoned | |
| Butter | 50 Gram | |
| Oil | 15 Milliliter | |
| Courgettes | 4 Large, sliced | |
| Pepper red | 1 To taste, cut into strips | |
| Stuffed olives | 10 | |
| Cooked ham | 100 Gram, sliced | |
| 8 cooked mussels | ||
| 8 whole cooked prawns (shrimps) | ||
| Tomato Paste | 30 Milliliter (To Garnish:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Place the saffron and lemon juice together in a small bowl.
Cook the rice in boiling salted water for 15-20 minutes until tender.
Drain, stir in the saffron and lemon juice, then cool.
2 Lightly coat the chickenpieces with the seasoned flour.
Heat the butter and oil in a frying pan (skillet) and fry the courgettes (zucchini) and pepper until soft.
Remove with a slotted spoon.
3 Add the chicken pieces to the pan, skin-side upwards, and fry until golden.
Turn the chicken over, cover the pan and fry gently for 20-30 minutes, turning twice.
Remove the cooked chicken from the pan and allow to cool.
4 Slice half of the olives and cut the sliced ham into strips.
Combine all the pilaff ingredients,turn into a serving dish and garnish with the mussels, prawns (shrimps) and teaspoonfuls of the tomato paste.
Cook the rice in boiling salted water for 15-20 minutes until tender.
Drain, stir in the saffron and lemon juice, then cool.
2 Lightly coat the chickenpieces with the seasoned flour.
Heat the butter and oil in a frying pan (skillet) and fry the courgettes (zucchini) and pepper until soft.
Remove with a slotted spoon.
3 Add the chicken pieces to the pan, skin-side upwards, and fry until golden.
Turn the chicken over, cover the pan and fry gently for 20-30 minutes, turning twice.
Remove the cooked chicken from the pan and allow to cool.
4 Slice half of the olives and cut the sliced ham into strips.
Combine all the pilaff ingredients,turn into a serving dish and garnish with the mussels, prawns (shrimps) and teaspoonfuls of the tomato paste.
Chef
