Monday, February 27, 2006

Easy Paella

We are all over the globe this month! Asian, Dutch and now Spanish. This is an easy paella, a rice dish with chicken and seafood, that will hopefully bring a little bit of sunshine on this stormy Monday afternoon.

I raided the freezer and found a couple of chicken tenders, half a pound of seafood mix* and a bag of yellow rice. Here we go!!

Easy Paella
1 tablespoon olive oil
2 chicken tenders (or a small chicken breast)
1 medium onion, peeled and minced
1 tomato, grated
2 cloves of garlic
1/2 pound of seafood mix (shrimp, squid, mussels etc)
1 bag of yellow rice mix (5 oz)
2 cups of warm water
1/4 of chicken bouillon cube
1/2 cup of green peas
strips of roasted red pepper
1 lemon

Cut the chicken in bitesize pieces, peel and chop the garlic and heat the oil in a flat base, non-stick skillet with a lid. Quickly cook the chicken, then remove from the skillet. Add the onion, the tomato and the garlic and cook while stirring until most of the liquid is gone and it almost becomes a paste. Add the seafood mix and stir regularly until the shrimp are cooked, then put the chicken back in. Mix it together, pour in the package of yellow rice, stir several times until the rice is coated with the olive oil and add the warm water and the quarter bouillon cube. Add the peas and stir everything together.

Bring everything to a boil, turn to simmer and place the lid on the pan. From this point on, do not stir the rice anymore. After about fifteen minutes, carefully lift the lid. If most of the liquid has gone, add the red roasted pepper strips on top and replace the lid. The rice should cook dry in about another five minutes, leaving you with a yummy pan full of yellow rice with chicken and seafood, i.e. easy paella.

Serve on warm plates, with a slice of lemon so you can add lemon juice to your taste.

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