PISSALADIERE RECIPE WITH TOMATOES RECIPES

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THE HAIRY BIKERS' PAELLA RECIPE - BBC FOOD



The Hairy Bikers' paella recipe - BBC Food image

Transport the flavours of the Mediterranean into your kitchen with our delicious paella recipe.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 8-10

Number Of Ingredients 17

1 tbsp olive oil
6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz)
150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices
4 garlic cloves, crushed
300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (then skin discarded)
1 tsp sweet smoked paprika
1 lemon, zest only
1.5 litres/2½ pints hot chicken stock
3 bay leaves
2 sprigs thyme
200g/7oz green beans, cut into short lengths
500g/1lb 2oz Calasparra rice
1 tsp saffron threads, soaked in a little warm water
couple handfuls live mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)
12 raw king prawns
lemon wedges, to serve
salt and freshly ground black pepper

Steps:

  • Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the chorizo and cook for a further minute.
  • Add the garlic and cook for a further couple of minutes, then push everything to one side. Add the tomatoes and fry for a few minutes, then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves, thyme and green beans and season with a little salt.
  • When the chicken stock has returned to the boil, turn down to a simmer and sprinkle in the rice, trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again, then simmer for 5 minutes.
  • Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry, taste – if still a little too firm (crunchy), add a little more stock. When you are satisfied the rice is al dente, arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges.

EASY OLIVE RECIPES - OLIVEMAGAZINE



Easy Olive Recipes - olivemagazine image

Use this briny, flavour-packed ingredient in our Mediterranean-inspired recipes, from puttanesca pasta to chicken cacciatore and a moreish olive bread. We even have a recipe for deep-fried stuffed olives!

Provided by Janine Ratcliffe

Number Of Ingredients 1

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