Post by braided-rug on Oct 1, 2006 11:50:56 GMT 10
Spanish Lemon Paella
Serves 4
100g or 1 stick kabana, sliced
1 1/2 cups arborio rice
1.2l of liquid (stock or water)
1 1/4 tablespoons McCormick Lemon & Pepper seasoning
2 tsp turmeric
1 cup roast chicken, sliced
1 cup mixed seafood or canned prawns or crab
2 medium ripe tomatoes, diced
4 spring onions/scallions
Fry the kabana and rice in a large non stick pan for 3 minutes. Add the liquid, one cup at a time, stirring so that the rice absorbs it all. Just prior to adding the last cup of liquid, add the seasonings, roast chicken and seafood. Cook for a further 2 minutes, to absorb all the liquid. Stir through the remaining ingredients, then remove from the heat. Serve with a squeeze of lemon juice and a handful of fresh parsley if desired.
Serves 4
100g or 1 stick kabana, sliced
1 1/2 cups arborio rice
1.2l of liquid (stock or water)
1 1/4 tablespoons McCormick Lemon & Pepper seasoning
2 tsp turmeric
1 cup roast chicken, sliced
1 cup mixed seafood or canned prawns or crab
2 medium ripe tomatoes, diced
4 spring onions/scallions
Fry the kabana and rice in a large non stick pan for 3 minutes. Add the liquid, one cup at a time, stirring so that the rice absorbs it all. Just prior to adding the last cup of liquid, add the seasonings, roast chicken and seafood. Cook for a further 2 minutes, to absorb all the liquid. Stir through the remaining ingredients, then remove from the heat. Serve with a squeeze of lemon juice and a handful of fresh parsley if desired.