Paella

Stephania Mitsides

Blogger

Preparation Time:

30 min

Cooking Time:

20 min

Portion(s):

5 servings
Category:For Kids | With Meat & Poultry | With Seafood

Made with

bouillons-chiken
Chicken Bouillon
bouillons-pasta
Vegetable Bouillon Powder
Tomato-Paste1
Tomato Paste 70g
Cut-Vermicellini
Premium Cut Vermicelli

Ingredients

  • 250g brown rice for paella or risotto
  • ½ cup Mitsides Cut Vermicelli
  • 850ml boiling water
  • 1 cube Mitsides chicken bouillon
  • 2 Tbsp olive oil
  • 1 onion, chopped
  • ½ red pepper, deseeded and chopped
  • 1 garlic clove, minced
  • 1 tsp Mitsides Tomato Paste
  • 1 chicken breast, cut in cubes
  • 150g squid, sliced
  • 150g prawns, cleaned
  • ½ cup peas
  • 3 Tbsp sweetcorn
  • ½ lemon, the juice
  • 2 tsps Mitsides Vegetable Powder
  • 3-4 saffron threads
  • ½ tsp paprika
  • ¼ tsp turmeric

Method

In a paella pan (or a large deep skillet) heat the olive oil and add the onion, garlic and red pepper. When softened add 1 tsp of the vegetable powder, paprika and turmeric. Add the rice and vermicelli, cook for a couple of minutes and then add the boiling water mixed with the chicken stock. Add the saffron threads and cook for 10-15 minutes on low heat.
In a separate pan, add 1 tablespoon of olive oil and sear the chicken. Add 1 tsp vegetable powder and cook for 5 minutes, turning so as to brown on all sides. When cooked, remove the chicken and add the squid and prawns. Cook for 2-3 minutes and remove from the pan.
Add the chicken, prawns and squid to the rice. Add the corn, peas, lemon juice, salt and pepper and cook for another 5 minutes. Serve in bowls.

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