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Lockdown Paella

lockdown paella

Lockdown Paella

Recipe by: Tumi Mogoai

1 cup Excella long grain rice
2 ½ cups chicken stock/broth
4 chicken thighs
½ cup chorizo (sliced) you can use any other sausage you have available
1 tbsp smoked paprika/plain paprika
2 tbsp crushed garlic
1 tbsp turmeric
3 tbsp Excella cooking oil
½ cup green beans
½ cup tomato puree
½ cup frozen peas
2 lemons (cut into wedges)
2 sprigs of rosemary
sea salt to taste
pepper is optional

On medium to high heat, place your large flat based pan and add a generous amount of salt. Followed with the chicken thighs and sausage and fry the meat until a golden brown crust forms. About 10 min. Add the green beans, spices and garlic then reduce the heat to medium. Try not to stir too often as you want the ingredients to fry and not steam. Add your tomato puree and fry for another 5 minutes before adding the chicken broth. Pour in your rice and gentle stir the pan allowing the rice to drop to the bottom of the pan. Increase the heat between medium to high and let it boil for 10 minutes. Again, DO NOT STIR! Stirring will result in a stodgy, starchy rice.
After the 10 minutes, reduce the heat to low, add the peas and rosemary and cover the pan to cook for 6 minutes.

Turn off the heat and let it sit for 5 minutes before removing the lid. Remove the rosemary and serve paella with a lemon wedge.

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