Cookery Wok – Cook that Perfect Dish

Originally, this meal was a country dish from Valencia. Paella – both a substantial Spanish Rice dish, and name of the two-handled pan in which it’s cooked.

Ingredients :-

• 1 tablespoon olive oil
• 375 g (12 oz) paella ( or risotto rice )
• 4 small rabbit portions
• 1 tablespoon paprika
• 2 Spanish onions, chopped
• 500 g (1 lb) boneless and skinless chicken breasts
• 4 garlic cloves, chopped
• 3 extra large sun-ripened tomatoes ( skinned, de-seeded and chopped )
• large pinch of saffron threads, finely crushed
• 150 g (5 oz) green beans ( cut into short lengths )
• 125 g (4 oz) broad beans
• 1.8 litres (3 pints) boiling Chicken Stock
• 1 rosemary sprig
• salt and pepper

Serving Information:-

• Serve for 4 pax ( suitable for small size family )
• Preparation time: about 30 minutes.
• Cooking time: about 45 minutes.

Dietary Information :-

• kcal 629
• kJ 2656
• protein 32 g
• fat 15 g
• CHO 98 g

Meal Preparation Process

1. Heat the oil in a 40 cm (16 inch)  paella pan or 4.2 litre (7 pint) wide shallow casserole.
2. Add the chicken and rabbit and cook until lightly browned.
3. Stir in the onion and garlic and fry for 5 minutes, then add the paprika and then the rice.
4. Stir for 2-3 minutes, then stir in the tomatoes with all but 2 tablespoons of the stock, the rosemary and salt and pepper.
5. Dissolve the saffron in the remaining stock, add to the paella and let it boil for 8-10 minutes without stirring.
6. Scatter the green beans and broad beans over the paella ( do not stir ).
7. Gradually turn down the heat and leave to simmer for about 8-10 minutes until the rice is tender and all the liquid absorbed.
8. Cover the paella with a heavy cloth, remove from the heat and leave to stand for 5-10 minutes before serving.