Subj : St. Kevin 10
To   : All
From : Dave Drum
Date : Wed Jun 02 2021 14:36:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kevin's Paella
 Categories: Poultry, Rice, Pork, Vegetables, Seafood
      Yield: 4 Servings
 
        pn (ea) black pepper & salt
    200 g  Cherry tomatoes
      1 l  Chicken stock; boiling hot
    200 g  Chorizo sausages; in
           - bite-size pieces
      5 cl Garlic; chopped
      2 tb Olive oil
      1 lg Onion; chopped
    500 g  Paella rice
      8    Fresh chicken thighs; boned,
           - skinned, halved
     16 lg King prawns; peeled,
           - deveined
      2    Lemons; in wedges, to serve
     16    Mussels
        pn Saffron (opt)
      2 tb Smoked paprika
 
  Heat the barbecue to a high heat.
  
  Place a 30cm paella pan on the grill to warm up for 5
  minutes. Add the chorizo to the pan and cook for 2 to 3
  minutes. Using a slotted spoon, transfer to the chorizo
  to a large bowl and set aside.
  
  Add the olive oil to the pan, then the chicken pieces
  and sear for 6 to 8 minutes, until golden brown. Remove
  the chicken from the pan and set it aside with the
  chorizo.
  
  Add the onion to the pan and season with salt and
  pepper. Cook for 2 to 3 minutes, until softened. Add the
  garlic, paprika and saffron, if using, and cook,
  stirring occasionally, for about 30 seconds. Add the
  tomatoes and simmer for 3 to 4 minutes, then add the
  rice and stir to coat it in the tomato mixture.
  
  Pour the boiling hot chicken stock into the paella dish
  and stir once to combine. Add the chorizo and chicken
  pieces back on top of the rice. Do not stir the rice
  from this point on. This will help to create the crispy
  layer at the bottom of the paella dish.
  
  Close the lid of the barbecue over the paella dish and
  allow it to simmer for 12 to 15 minutes, until the rice
  is starting to get plump but still has some bite. At
  this stage add the prawns and mussels and close the lid
  over the paella dish again. Continue cooking for 15
  minutes more, until the rice is cooked through.
  
  Remove the pan from the grill, cover with a loose tent
  of foil and let it stand for 5 minutes before serving
  with the lemon wedges.
  
  RECIPE FROM: https://supervalu.ie
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Embers are easily rekindled - but ashes leave no hope.
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