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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