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Recipes
Manu’s Paella
Serves: 2
Preparation Time: 15
Cooking Time: 40
Ingredients
- 400 gm canned tomatoes
- 5 garlic cloves
- 2 tbs Smoked Paprika
- ½ bunch Parsley
- ½ bunch coriander
- ½ bunch mint
- 3 escallots
- 1 red chilli (optional)
Method
Place all ingredients in a food processor and blend until very smooth, reserve and set aside.
Paella
- 2 tbs olive oil
- 1 1/3 cups Arborio rice
- 2 cups (500ml) Campbell’s Real Stock – Chicken
- 1 chorizo sausage, sliced
- 4 chicken thigh fillets, thin strips
- 6 prawns peeled, de-veined
- 12 mussels
- ½ cup peas
- Lemon wedges to serve
Method
- Heat size a 25 cm paella or frypan over medium heat, add olive oil, brown chicken and chorizo until golden brown, set aside.
- Using the same pan, add the rice and stir until coated in oil for a few minutes until transparent.
- Add 1 cup of the Sofrito, cook for 1-2 minutes, return chicken and chorizo. Add the prawns and the mussels then the Campbell’s Real Stock, bring to the boil then reduce the heat to a simmer and cook until the stock has been absorbed by the rice. Do not stir.
