Paella

Prep: 30 minutes + soaking the rice | Cook: 40 minutes | Servings: 2

Ingredients 

1 tsp Oil

1 Onion, sliced

1 tsp Garlic, sliced

500 gms Chicken, on bone

3 cups Chicken Stock

Few Saffron Strands

1 cup Rice, washed and drained

250 gms Shrimp, deveined and shelled

1 tbsp Paprika powder

250 gms Mussels

Torn Parsley and Lemon for garnish 

Method

  • Add salt to the chicken and keep aside for further use.
  • Heat oil in a kadhai, add onion and garlic, cook until onion turns translucent.
  • Add chicken, cook until it changes its colour.
  • Add chicken stock slowly and steadily as required.
  • Now add few saffron strands and rice, mix well and cook till half done.
  • If required add more stock and cover it and cook for another 5 min until almost done.
  • Then add shrimp, paprika powder and toss gently with light hands.
  • Add few more drops of stock and then add clams (which are closed)
  • Then cover it and cook until crust is form.
  • Garnish with torn parsley and lemon slice.
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