Easy Recipe Finder
Recipe Feeder
Cut a chicken weighing about 1.4 kg (3 lb) into 8 pieces and season them with
salt and pepper. Place the crushed backbone and the giblets in a stewpan,
cover with water, season with salt and pepper, bring to the boil and skim. Peel
and chop 2 onions, cut the white part of a leek and a celery stick into fine
strips and chop 3 garlic cloves. Add all the vegetables with a bouquet garni.
Wait until the stock comes to the boil again, then simmer for 1 hour.
Wash 500 g (180z) prepared squid, cut into thin strips and put in a
saucepan with some cold water. Bring to the boil, leave to boil for 5 minutes,
then cool and set aside.
Heat 4 tablespoons olive oil in a deep frying pan with a metal handle (or
use a paella pan) and fry the chicken pieces in it until they turn golden. Drain
them. Gently reheat the same oil and add 250 g (9 oz) chorizo cut into round
slices, then the squid, 2 sweet (bell) peppers, seeded and cut into thin strips,
and 2 chopped onions. Add a pinch of saffron and leave to soften, uncovered,
for 5-6 minutes. Add 6 large tomatoes (peeled, seeded and crushed) and
reduce for 5 minutes, still uncovered.
Measure the volume of400 g (14 oZ,2 cups) long-grain rice, tip it into the
pan and mix everything together. Place the chicken pieces on top, then add
12 scraped and washed mussels, 12 Venus clams (if available), a handful of
brushed and washed cockles and 8--12 langoustines. Strain the giblet stock
and measure two and a half times the volume of the rice, then pour into the
pan. Cover with foil, bring to the boil over the heat, then cook in a preheated
oven at 220°C (425°F, gas 7) for 25-30 minutes. Add 250 g (9 OZ, 1% cups)
frozen peas, stirring them into the mixture, and leave to cook for a further
5 minutes. Turn off the oven and leave the paella there for about 10 minutes
before serving, to allow the rice to finish swelling.
salt and pepper. Place the crushed backbone and the giblets in a stewpan,
cover with water, season with salt and pepper, bring to the boil and skim. Peel
and chop 2 onions, cut the white part of a leek and a celery stick into fine
strips and chop 3 garlic cloves. Add all the vegetables with a bouquet garni.
Wait until the stock comes to the boil again, then simmer for 1 hour.
Wash 500 g (180z) prepared squid, cut into thin strips and put in a
saucepan with some cold water. Bring to the boil, leave to boil for 5 minutes,
then cool and set aside.
Heat 4 tablespoons olive oil in a deep frying pan with a metal handle (or
use a paella pan) and fry the chicken pieces in it until they turn golden. Drain
them. Gently reheat the same oil and add 250 g (9 oz) chorizo cut into round
slices, then the squid, 2 sweet (bell) peppers, seeded and cut into thin strips,
and 2 chopped onions. Add a pinch of saffron and leave to soften, uncovered,
for 5-6 minutes. Add 6 large tomatoes (peeled, seeded and crushed) and
reduce for 5 minutes, still uncovered.
Measure the volume of400 g (14 oZ,2 cups) long-grain rice, tip it into the
pan and mix everything together. Place the chicken pieces on top, then add
12 scraped and washed mussels, 12 Venus clams (if available), a handful of
brushed and washed cockles and 8--12 langoustines. Strain the giblet stock
and measure two and a half times the volume of the rice, then pour into the
pan. Cover with foil, bring to the boil over the heat, then cook in a preheated
oven at 220°C (425°F, gas 7) for 25-30 minutes. Add 250 g (9 OZ, 1% cups)
frozen peas, stirring them into the mixture, and leave to cook for a further
5 minutes. Turn off the oven and leave the paella there for about 10 minutes
before serving, to allow the rice to finish swelling.
