Paella
Serves 4 people
300g risotto rice
100g chicken or pork
100g seafood, eg. prawns
2 tomatoes, chopped
2 green peppers, chopped
1 red pepper, chopped
1 onion, chopped
1-2 garlic cloves, crushed
Pinch saffron
50g fresh or frozen peas (not tinned)
6 roasted artichokes (bottled are ideal)
Olive oil
Salt
6 black peppercorns, crushed
Water (enough to cover the rice, usually twice the volume of water to rice)
Heat a small amount of oil in a pan and fry the onion, green pepper, meat and tomato until the meat is brown and the onion soft. Add the rice, saffron, peas, artichokes and red pepper. Mix well.
Add the water and salt to taste. Crush the peppercorns with the garlic cloves and parsley. Add to the rice and simmer gently for 20 minutes, or until the rice is cooked.
300g risotto rice
100g chicken or pork
100g seafood, eg. prawns
2 tomatoes, chopped
2 green peppers, chopped
1 red pepper, chopped
1 onion, chopped
1-2 garlic cloves, crushed
Pinch saffron
50g fresh or frozen peas (not tinned)
6 roasted artichokes (bottled are ideal)
Olive oil
Salt
6 black peppercorns, crushed
Water (enough to cover the rice, usually twice the volume of water to rice)
Heat a small amount of oil in a pan and fry the onion, green pepper, meat and tomato until the meat is brown and the onion soft. Add the rice, saffron, peas, artichokes and red pepper. Mix well.
Add the water and salt to taste. Crush the peppercorns with the garlic cloves and parsley. Add to the rice and simmer gently for 20 minutes, or until the rice is cooked.