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Mediterranean Chicken and Prawn Paella
with Artichokes and Chorizo (From Catalonia)
1 x 1.5kg chicken
1.75 litres Chicken stock
1/2 teaspoon loosely packed saffron strands
150ml olive oil
8 garlic cloves, sliced
16 large raw prawns, heads removed but left unpeeled
150g chorizo picante, sliced
2 medium onions, chopped
2 beef tomatoes, skinned and chopped
750g arroz calasparra
300g prepared artichokes hearts (or about 4 medium globe artichokes)
Leaves from 10-cm rosemary sprig
150g fine green beans, stalk ends trimmed, cut into 1.5cm pieces
150g shelled fresh peas
Salt
Joint the chicken and remove the bones from the breasts and thighs. Cut the knuckle end off each drumstick and leave the wings as they are. Cut the breast and thigh meat into large chunks. You could ask your butcher to do this for you.
Put the stock into a large pan, add the chicken bones and leave to simmer for 20 minutes. Strain into a clean pan, add the saffron strands and keep hot.
Heat 4 tablespoons of the oil in a 40-cm paella pan over a medium-high heat, add the chicken and fry until golden brown. Remove the chicken and set aside on a plate.
Add another 2 tablespoons oil to the pan with half the garlic, the prawns and chorizo sausage, and fry for 1 minute until lightly golden. Set aside on another plate.
Add the onions, the remaining oil (4 tablespoons) and garlic to the pan and cook for 5 minutes until lightly golden. Add the tomatoes and leave to cook over a low heat for 15 minutes until you have a jam-like consistency.
Add the rice to the pan, turn up the heat and fry for a minute or two. Then add the stock, the chicken pieces, the artichokes, rosemary and 2 teaspoons of salt and stir briefly to distribute everything evenly around the pan. Leave to simmer for 20 minutes, turning the pan now and then if necessary so that it cooks evenly.
Meanwhile, drop the beans into a pan of boiling salted water and cook for 3 minutes. Drain and refresh under cold water.
Scatter the beans, peas, prawns and chorizo over the top of the rice and cook for a further 10 minutes, by which time the rice should have absorbed all the stock and be tender, and all the other ingredients should be cooked. A slightly brown crust on the base of the paella is acceptable but take care not to let it burn during cooking.
Leave the paella to rest off the heat for 5 minutes before serving. The Spanish prefer to serve it warm rather than hot.

1. gisa ang bawang at luya. lagyan ng tubig
2. ilagay ang manok hanggang mawala ang sabaw
3. tapos pag wala na ang sabaw, lagyan ng pangalawang hugas ng bigas na tubig
4. lagyan ng pamintang buo at timplahan ng patis
5. lagyan ng papaya at dahon ng sili

1. Marinade the meat with soy sauce and 3-4 calamansi
2. Sautee the meat with garlic and onion and tomato
3. once soft put some potatoes, carrots, laurel, pepper and bell pepper cook with low heat

1. cut pork (or with chicken if you like) into cubes
2. put it in a pan with 1 cup of water and boil till it dries up and fat comes out
3. sautee the meat with garlic and onion. once brown put another 1 cup water.
4. then put the cubed pumpkin and string beans into the pan. put some fish sauce to taste
5. boil once pumpkin is soft enough serve.

*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook


*recipe from real living summer cookbook


*recipe from real living summer cookbook


*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook


*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook


*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook

*recipe from real living summer cookbook


*recipe from real living summer cookbook

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