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Meat Feast Paella – The store cupboard version

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Instructions

  • 1. 1. Pour oil around the pan, over a medium heat add the diced chicken breast, thigh and pork. Fry until golden.
  • 2. 2. Add chopped onion and peppers, frying until soft
  • 3. 3. Add chorizo and garlic, fry until all ingredients are nearly cooked
  • 4. 4. Add ½ a tin of tomatoes, 1 chicken stock cube and 1 glass of white wine. Cook until wine has reduced.
  • 5. 5. Once the wine has reduced pour in the rice, if using Paella rice wait until rice is translucent, if long grain cook for around 30 seconds. Stir well.
  • 6. 6. Add boiling water, this should cover all ingredients and come near the top of the paella pan. If using a frying pan then around 1cm off ingredients.
  • 7. 7. Add remaining stock cube, saffron, and salt. Cook on a medium/low heat until water is reduced, stir very occasionally.
  • 8. 8. Add green beans and a couple of peppers around the pan 5 mins prior to serving.
  • 9. 9. Cook until water is fully absorbed. Test the rice, if it needs longer add more water. The water should be fully absorbed for serving, with the rice cooked.
  • 10. 10. As part of the contest we have an exclusive blogger competition to win a three night break for two in Barcelona, complete with Food-lover Tapas Tour. All you have to do is share your favourite Spanish recipe in a blog post, insert one of the Spanish Culinary Contest badges and let us know where we can find your recipe by completing our interactive form.

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