Paella

As soon as the air warms up I start craving Paella.  The great thing about this sort of dish is that you can chuck in anything you have to hand – cod, haddock, salmon, trout, prawns, mussels, crayfish – whatever’s in the fridge or on special offer in the shops.  I could eat this every day.

PAELLA

Utensils:
1 x large frying pan or paella pan if you have one
1 x measuring jug
possibly a slotted spoon

Ingredients:
1 tablespoon olive oil
1 good knob butter
½lb / 240g chicken (cooked or raw)
½ onion – sliced finely
4 garlic cloves – sliced finely
½ red pepper – diced
½ green pepper – diced
½lb / 240g rice
1 tablespoon chopped parsley
2 bay leaves
1 teaspoon turmeric
1 teaspoon paprika
⅓ pint / 175ml white wine
¼ pint / 150ml boiling water
¾ pint / 450ml stock (preferably fish, if not, chicken)
½lb salmon or some firm white fish
½lb / 240g prawns
2oz / 60g peas
Salt and pepper to season

Method:
Heat oil and butter in a large pan
Cook the chicken until tender, remove using a slotted spoon, leaving the butter in the pan
(If you are using cooked chicken add this later and go straight to the onions and garlic)
Add the onion and garlic to the pan and cook until soft
Stir in the peppers and rice and cook for 2 minutes.
Stir in the herbs, spices, wine and boiling water
Simmer until all the liquid has been absorbed
Add the chicken and half the stock
Then add the fish and peas and season to taste
Add the rest of the stock and simmer until all the liquid has been absorbed.