Tuesday, 2 October 2012

Store-cupboard Paella recipe



Well not just store-cupboard but freezer too.

I had 4 chicken thighs in the freezer and it seemed like every type of rice under the sun in my store-cupboard, apart from paella rice of course! Never mind, I used brown basmati which gave a lovely crunchy texture.

Serves 2

4 chicken thighs
500 ml vegetable stock
Half onion chopped
2 cloves garlic crushed
black olives
lemon
parsley
red pepper
half fennel bulb
4 tomatoes
About 150g brown basmati rice.
A few saffron strands (if you've got any).

I marinated the chicken thighs in lemon juice, olive oil and black pepper in the fridge during the day then roasted them slowly in the oven for around 45 mins.
Fry onion, garlic, fennel (thinly sliced), red pepper together in olive oil until soft. Add washed rice and stock and chicken which was roughly torn into pieces after roasting. Roasting first really brings out the flavours I find.

Add tomatoes chopped into slices, saffron and black olives. Slowly simmer on the hob until rice is thoroughly cooked - you may need to add more water during cooking. Sprinkle with fresh parsley and serve.

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