When the Moors came to Spain they brought with them also the art of irrigation. Thus the cultivation of rice, the main ingredient in any paella recipe, was possible for the first time in Iberia.
The following paella recipe is taken from taste.com.au
EASY PAELLA
Ingredients (serves 4)
- 1 tbs olive oil
- 500g chicken breast fillets (preferably with skin), cut into bite-sized pieces
- 1 onion, finely chopped
- 1 chorizo sausage*, chopped
- 1 cup (200g) basmati rice
- 1 tsp ground turmeric
- 425g can chopped tomatoes, drained
- 1 red capsicum, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, seeds removed, finely chopped
- 2 cups (500ml) chicken stock
- 250g cooked prawns, peeled
- 425g can cannellini beans, rinsed, drained
- 100g baby green beans, topped, blanched and refreshed in cold water
- 2 tbs chopped coriander leaves
- Lemon wedges, to serve
Method
- Heat the oil in a large, deep frypan over medium heat.
- Cook the chicken pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel.
- Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic, chilli and stock.
- Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns, cannellini beans and green beans.
- Toss and heat through for 1 minute.
- Stir in the coriander and serve immediately with lemon wedges.
Source
delicious. – February 2006 , Page 74
Recipe by Valli Little
