Paella Valenciana

Paella Valenciana

By
From
The Margaret Fulton Cookbook
Serves
8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 teaspoon saffron threads
5 cups chicken stock
1/2 cup olive oil
4 half chicken breasts
2 onions, chopped
2 garlic cloves, chopped
1 red capsicum, seeded and cut into strips
2 1/2 cups rice, washed and drained
2 tomatoes, peeled and cut into eights
1 cup shelled green peas
500g seafood such as scallops, prawns, calamari or mussels, (optional)

Method

  1. Bring the saffron and stock to the boil and set aside, until ready to use. Heat half the oil in a paella pan or frying pan (an electric frying pan is ideal). Sauté the chicken breasts until golden. Remove and cut each one into 3. Add the onion, garlic and capsicum strips, with more oil if necessary, and cook gently until soft. Remove the capsicum and set aside. Add the rice and fry gently for 3–4 minutes. Add the stock. When bubbling, reduce the heat and start the decoration of the paella. Add the chicken, capsicum, tomatoes and peas in a pattern, and the remaining foods around. If using seafood, add it for the last 10 minutes of the cooking time. Add more stock if necessary, cover with foil, and cook gently until the rice is cooked, for about 20–25 minutes.

Note

  • To peel tomatoes, place in a bowl and cover with boiling water.

    Count to eight for riper tomatoes, 10 or more for less ripe, then transfer to a bowl of iced water.

    Make a tiny cross in the skin at the base and carefully peel the skin off.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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