Recipe
type: main course
Ingredients
• 1 chicken (1 kg)
• oil
• 1 clove of garlic
• 1 small bunch of parsley
• 500 grams of ripe tomatoes
• 200 grams of cooked ham of a single slice and cut into dices
• 250 grams of fresh peas
• 12 prawns
• Salt
• 650 grams of clams
• white wine
• 1 red pepper
• 300 grams of rice
• double quantity of chicken stock
• saffron
• one lemon juice
Method
Cut the chicken into pieces. Place the paella pan onto the hob with 3
spoons of oil and fry the chicken pieces on a low flame until golden.
While the chicken is frying, crush the garlic and fry with two more
spoonfuls of oil, add the tomatoes (previously peeled and without
seeds) and after 10 minutes add the ham, the peas and the peeled
prawns, add the salt and cook for another 10 minutes. After 10 minutes
add the ingredients to the paella pan while steaming the clams with the
help of some white wine to open them up and scatter them over the rest
of the ingredients. Finally, add the pepper cut into strips and the
rice, add the stock in which you have dissolved a pinch of saffron, add
the salt and leave to cook for some 20 minutes, lowering the heat half
way through cooking. Next remove the pan from the heat, cover with a
tea towel and leave for 5 to 10 minutes before serving. A useful trick
to stop the rice going too soft if you have to wait before serving is
to add a few drops of lemon juice.
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