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

  1. Heat size a 25 cm paella or frypan over medium heat, add olive oil, brown chicken and chorizo until golden brown, set aside.
  2. Using the same pan, add the rice and stir until coated in oil for a few minutes until transparent.
  3. 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.

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