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Picture by:
Lynn Lewis
‹Swipe
Paella with chicken and prawns
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1
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1review
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13saves
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1hour50min
Ingredients
Serves : 4
- 3 tablespoons olive oil
- 1 cup (200 g) arborio rice
- 1⁄4 teaspoon ground saffron
- 3 tablespoons dry white wine
- 1 cup (500 ml) salt–reduced chicken stock
- 1 bay leaf
- 1 cup (120 g) frozen green peas
- 100 g (4 oz) frozen green beans
- 3 tablespoons lemon juice
- 2 tablespoons sherry vinegar
- salt and freshly ground black pepper
- 1 medium red capsicum
- 2 medium tomatoes
- heart of 1 cos lettuce
- chicken and prawns
- 250 g skinless chicken breast fillets
- 12 medium–sized uncooked prawns
- 2 cloves garlic, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- 3 tablespoons olive oil (for frying)
- lemon wedges, for garnish
Directions
Preparation:1hour30min › Cook:20min › Ready in:1hour50min
- Heat 1 ½ tablespoons oil in a saucepan. Add rice and saffron and cook, stirring, until transparent. Add wine, stock, 4 tablespoons water and bay leaf. Bring to a boil. Add peas and beans and cook until rice has absorbed all the liquid. Remove from heat.
- Combine rice, peas and beans in a large bowl. Whisk remaining 1 ½ tablespoons oil, lemon juice and vinegar until combined. Add salt and pepper to taste. Stir into rice mixture. Leave 1 hour in a cool place.
- Chop capsicum in half and cut into dice. Pour boiling water over tomatoes, leave 2 minutes then plunge into iced water. Peel and dice. Mix capsicum and tomatoes into rice.
- Cut chicken into thin strips and place in a bowl with half the garlic and 1 tablespoon lemon juice. Peel and clean prawns. Place in a bowl with remaining garlic, remaining 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper.
- Heat 3 tablespoons oil in a heavy pan over high heat. Add chicken mixture; sear chicken quickly on all sides. Add prawn mixture and sear prawns on both sides. Reduce heat to medium. Cook another 5 minutes or until done. Arrange lettuce leaves on a large platter. Top with rice salad and chicken and prawn mixture. Garnish with lemon wedges.
cook's tip
Arborio rice is a creamy textured, medium–grain Italian rice used in making paella and risotto because it remains firm in the centre. It absorbs a large amount of stock (broth) during cooking.
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Reviews (1)
3
by petal
This recipe doesn't taste like paella way too acidic. I do not recommend itl. We couldn't eat it and threw it in the bin. What a waste for all the ingredients I had to buy which will now just sit in the pantry. I have learnt an expensive lesson here, don't cook anything that you don't already have the ingredients in the pantry. I believe a one star is way too high a rating. - 23 Apr 2010
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