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Heat
a tablespoon of olive oil in a big frying pan. Peel and chop the onion and
2 garlic cloves. Seed the green pepper. Fry everything in the olive oil
for 2 minutes, always stirring.
Add
the rice and boiling water, and join the saffron and the chicken broth.
Boil for 10 minutes in a strong heat.
In
another pan, cook the rest of the olive oil and chicken for 5 minutes
(until they are light brown).
Add
the chicken to the rice, season with salt and boil for another 15 minutes,
stirring once in a while with a wooden spoon. When it is boiled, all of
the liquid should be absorbed. Be careful to watch the rice and not let it
boil too much. Five minutes before turning off the heat, add the peeled
red pepper, cut in pieces, and the rest of the chopped garlic.
When
the rice is almost ready, add the beans, the shelled cockles and the
shelled prawns. These last ingredients are already boiled, so they are
added to the rice at the last minute, in time to be warm and get taste.
Serve
the “paella” in the pan it is cooked in; decorate it with the rest of
the prawns and a squeeze of lemon.
Category:
Main dish
Nationality:
Spanish
Number
of servings:
6
Preparation
time:
1
hr 15 mins
Ana
Teresa Morna - 9.A
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