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  • Paella Spice Mix With Saffron Stems 100g



    Recipe          Serves 4 


    • 4 tbs  Providore paella spice mix  
    • 1.25L (5 cups) chicken stock
    • 2 chorizo sausages, thickly sliced diagonally
    • 2 (about 200g) chicken thigh fillets, cut into 3cm pieces
    • 8 green tiger prawns, peeled leaving heads and tails intact, deveined
    • 1 brown onion, halved, finely chopped
    • 1 red capsicum, deseeded and chopped
    • 440g (2 cups) paella or Arborio rice
    • 1 ripe tomato, finely chopped
    • 150g (1 cup) frozen peas

    Bring stock to the boil in a saucepan. Heat a large frying pan over medium heat. Add chorizo and cook for 1 minute each side or until golden brown. Transfer to a heatproof bowl. Add the chicken and cook, stirring occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Add the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Transfer to a bowl. Cover with foil to keep warm. Increase heat to medium-high. Add onion, spices and capsicum. Cook, stirring, for 5 minutes. Add rice, tomato and cook, stirring, for 1 minute or until combined. Reduce heat to medium-low. Add one-third of the stock and stir until just combined. Add chorizo and chicken, and simmer for 5 minutes or until liquid is almost absorbed. Add half of the remaining stock and cook for 5 minutes or until almost absorbed. Add remaining stock and cook for 5-10 minutes or until all the stock is absorbed. Sprinkle with peas and add prawns. Remove from heat. Cover with 2 clean tea towels. Set aside for 10 minutes to form a crust. Serve from the middle of the table with lemon wedges and chopped parsley scattered




    Paella Spice Mix With Saffron Stems 100g
    • $9.95

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