Name: Paella - Spanish Rice with Chicken and Prawns recipe by Shalini Digvijay at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 250 gms chicken breast pieces or chicken sausages; 1-2 strips bacon (Optional); 250 gms medium or large prawns; 1 tbsp sugar; 1 large piece saffron; 1 chopped red onion; 1 chopped red bell pepper; Garlic chopped 1 tsp; 2 Chopped tomatoes; 2 tbsp Tomato puree; 1 tbsp or less red paprika powder; Salt to taste; Lemon juice and chopped parsley to garnish; 3/4 cup unwashed Basmati rice; 2 tbsp olive oil; 1 1/2 cup veg or chicken stock or use water

ABOUT Paella - Spanish Rice with Chicken and Prawns RECIPE

Paella is an open casserole dish that you read of when you read a romantic story set in the Mediterranean. It's usually the men who are tasked with making a paella and its overflowing with chicken and seafood and saffron. This is the second time I have made it and found it to be a complete meal. The only dish where I use unwashed basmati rice. And the results are much better than what any other rice will get you.

Ingredients Serving: 2

250 gms chicken breast pieces or chicken sausages
1-2 strips bacon (Optional)
250 gms medium or large prawns
1 tbsp sugar
1 large piece saffron
1 chopped red onion
1 chopped red bell pepper
Garlic chopped 1 tsp
2 Chopped tomatoes
2 tbsp Tomato puree
1 tbsp or less red paprika powder
Salt to taste
Lemon juice and chopped parsley to garnish
3/4 cup unwashed Basmati rice
2 tbsp olive oil
1 1/2 cup veg or chicken stock or use water

Instructions

Place the bacon in a cold heavy bottom pan. Turn on the heat on low and allow the bacon to cook in its own fat. Add the chicken pieces or sausage and allow to brown. If you are not using bacon, fry chicken in some olive oil.
Remove the chicken to a plate. Add the olive oil and add in onion, garlic and fry till translucent. Add the red bell pepper and the salt. Fry for a couple of minutes and then add the tomatoes. Add tomato puree and red paprika. Cook on high.
Add the sugar to balance the tartness of the tomatoes.
Add the chicken and a few prawns. Fry for a minute and add in the rice. Stir well to mix.
Add in stock or add water and stock cubes. Stir and taste for salt.
Add in saffron. Stir one last time. Turn gas to sim and do not cover. Cook open till the rice is almost done.
Arrange prawns and parsley over the rice and press into the rice. Cover with the lid and cook on low heat for a further 8-10 minutes. Once the prawns turn pink turn the gas off.
Let the paella sit about 10 -15 minutes and then bring out. You can sprinkle lemon juice over the rice just before serving.

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