Recipes

Date posted: 01/06/2018

Chicken and vegetable paella

01/06/2018
    Rating
    Votes: 1 Average: 5

    Ingredients

    La Española light olive oil 20ml
    Farmstead chicken thigh (chopped) 500g
    Paella rice 200g
    Chopped garlic 2 cloves
    Paella seasoning with saffron 5g
    Chicken stock 500ml
    Fried tomato sauce 50g
    Mange-tout peas 100g
    Lemon slices 2 slices

    Method

    1. Heat the La Española light olive oil and chopped garlic in a large pan, add the chicken and saute for 2 minutes.
    2. Add the mange-tout peas and continue to sauté.
    3. Add the fried tomato sauce, rice and paella seasoning.
    4. Add the chicken broth and allow to boil for 12 minutes.
    5. Place the pan in the oven for 5 minutes.
    6. To garnish, add the lemon slices on top of the paella.
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