May 19, 2016
PAELLA EXPRESS
PAELLA EXPRESS
When she was in Madrid, my daughter ate a lot of Paella and told me that it was sooooo good, she wanted to have one at home.. The real recipe is a little bit long to make so I tried an express version where I omitted the mussels as my children are not too keen on them. Do not hesitate to add some in the recipe if you prefer… It is now a “classic” at home when we don’t know what to eat but are really hungry … I am sure that you understand what I mean… Enjoy!
Wine pairing : Vin du Minervois (Red) from the Languedoc Roussillon.
PAELLA EXPRESS
A quick glance in your kitchen…
In your fridge
Petits pois
Chicken breasts
Calamari
Prawn
In your cupboard
Chorizo
Rice
Saffron
Onion
Garlic
Vegetable stock cube
100g 3,5 oz of chorizo (sliced)
100g 3,5 oz of petit pois
400g 14,10 oz of diced chicken breast
300g 10,58 oz of rice
A pinch of saffron
100g 3,5 oz of onions
1 crushed garlic clove
1 vegetable stock cube
200g 7 oz of prawn and/or calamari
100g 3,5 oz of petit pois
400g 14,10 oz of diced chicken breast
300g 10,58 oz of rice
A pinch of saffron
100g 3,5 oz of onions
1 crushed garlic clove
1 vegetable stock cube
200g 7 oz of prawn and/or calamari
Bring water to the boil and cook the rice.
Meanwhile, in a pan, fry the onions with the garlic and the cube for 2 minutes.
Add the chicken, the prawn and calamari.
Cook for 10 minutes turning regularly the chicken.
Add the chorizo slices and the petit-pois to the chicken pan.
Cook for a further 5 minutes.
Add the cooked rice in the chicken pan.
Stir in the saffron.
Combine well and serve.
Stir in the saffron.
Combine well and serve.
Paella express
Pour 3 personnes
100g de chorizo en tranches
100g de petits pois
400g de blancs de poulet découpés en lanières
300g de riz
Une pincée de safran
100g d’oignons émincés
1 gousse d’ail écrasée
1 Kub « or »
200g de calamars et crevettes
Cuisez le riz dans l’eau bouillante.
Pendant ce temps, faites revenir l’oignon avec le Kub et l’ail dans une large poêle pendant 2 minutes.
Ajoutez le poulet, les crevettes et calamars.
Cuisez pendant 10 minutes en retournant régulièrement le poulet.
Complétez ensuite avec le chorizo, le riz et les petits-pois puis le safran.
Poursuivez la cuisson de 5 minutes supplémentaires.
Poursuivez la cuisson de 5 minutes supplémentaires.
Bien remuez et servez !
