MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kevin's Paella
Categories: Poultry, Rice, Pork, Vegetables, Seafood
Yield: 4 Servings

pn (ea) black pepper & salt
200 g Cherry tomatoes
1 l Chicken stock; boiling hot
200 g Chorizo sausages; in
- bite-size pieces
5 cl Garlic; chopped
2 tb Olive oil
1 lg Onion; chopped
500 g Paella rice
8 Fresh chicken thighs; boned,
- skinned, halved
16 lg King prawns; peeled,
- deveined
2 Lemons; in wedges, to serve
16 Mussels
pn Saffron (opt)
2 tb Smoked paprika

Heat the barbecue to a high heat.

Place a 30cm paella pan on the grill to warm up for 5
minutes. Add the chorizo to the pan and cook for 2 to 3
minutes. Using a slotted spoon, transfer to the chorizo
to a large bowl and set aside.

Add the olive oil to the pan, then the chicken pieces
and sear for 6 to 8 minutes, until golden brown. Remove
the chicken from the pan and set it aside with the
chorizo.

Add the onion to the pan and season with salt and
pepper. Cook for 2 to 3 minutes, until softened. Add the
garlic, paprika and saffron, if using, and cook,
stirring occasionally, for about 30 seconds. Add the
tomatoes and simmer for 3 to 4 minutes, then add the
rice and stir to coat it in the tomato mixture.

Pour the boiling hot chicken stock into the paella dish
and stir once to combine. Add the chorizo and chicken
pieces back on top of the rice. Do not stir the rice
from this point on. This will help to create the crispy
layer at the bottom of the paella dish.

Close the lid of the barbecue over the paella dish and
allow it to simmer for 12 to 15 minutes, until the rice
is starting to get plump but still has some bite. At
this stage add the prawns and mussels and close the lid
over the paella dish again. Continue cooking for 15
minutes more, until the rice is cooked through.

Remove the pan from the grill, cover with a loose tent
of foil and let it stand for 5 minutes before serving
with the lemon wedges.

RECIPE FROM: https://supervalu.ie

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