Home made Paella for dinner.
I might be on a surfing road trip with some old mates this week, but not everything has to be like the road trips of our youth.
On this trip, our dinners have been delicious with home made pizzas, steaks and salad, fish and cauliflower rice, and this magnificent Paella (courtesy of Cosie).
400g chicken thigh
1 x red onion
1 x red & 1 x green capsicum
4 cloves of garlic
200g green beans or peas
1 handful of chopped parsley
3 cups of rice
1/2 litre of water
1 litre of vegetable stock
2 tspn smoked paprika
1-2 tspn sweet paprika
1 pinch of saffron
In a pan, fry the diced chorizo and chicken thighs until brown and set aside.
In the paella pan, gently saute the onions (chopped), capsicums (diced), garlic and red onions until soft.
Add the rice, spices, chorizo and calamari and pour in the stock and water. Let it simmer. Don’t stir too much or at all.
Cook for 20 minutes.
After 10 minutes or so, add the chicken.
After 15 minutes, add the rest of the seafood.
Cook for another 5 minutes.
Top up with water if the rice hasn’t cooked after 20 minutes.