Josh&Sue Paella Rice
SKU:
JS4
A$10.95
A$10.95
The best rice for Paella is Bomba, a Spanish short-grain rice that is able to absorb three times its volume in liquid. When cooked, the grains remain separate and do not stick together. Bomba is the rice prized by chef's in Spain. It’s the best of the best.
Our Paella....
• 1 teaspoon saffron threads
• 2 tablespoons boiling water
• 1 tablespoon olive oil
• 4 (125g each) chicken thigh fillets, trimmed, cut into 4cm pieces
• 1 medium onion, chopped
• 1 Chorizo sausage (150gm)
• 1 medium red capsicum, chopped
• 1 (level) tablespoon of chopped garlic
• 2 cups Josh&Sue Bomba Paella Rice
• 3 cups Stock Chicken Salt Reduced
• 2 cups of chopped tomatoes (or 1 x can of diced tomatoes 400gm)
• 1 x (large) prawn per person
• 1 cup frozen peas, thawed
• 1/4 cup finely chopped fresh flat-leaf parsley leave
• Salt and pepper to taste
• Lemon wedges, to serve
1. Step 1
Place saffron threads in a bowl. Add boiling water. Stand for 5 minutes.
2. Step 2
Meanwhile, heat oil in a large, heavy-based saucepan (or a traditional Paella pan) over high heat. Cook chicken and onion for 3 to 4 minutes or until golden. Transfer to a bowl
3. Step 3
Add chorizo, capsicum and spread rice over top (at this stage you need to watch the rice to make sure the pan is not too hot, you want the rice to absorb the pan liquid, but not burn...). Stir to coat, after 1-2 minutes, add tomato. Cook & stir continuously to mix all ingredients. Add saffron mixture and stock. Bring to the boil return chicken & onion to the pan. Reduce heat to low. Simmer, shake pan occasionally (don’t stir as you want a crust to form on the bottom of the pan), for 15 to 18 minutes or until rice is just tender & has absorbed 90% of the liquid. Add prawns and peas and parsley. Season with salt and pepper (to taste). Shake pan to combine. Serve with lemon wedges.
Serving Tip.
Always allow the paella to rest five minutes after cooking, take off the heat and cover with a clean tea towel.
Serves: (6/8) people
Our Paella....
• 1 teaspoon saffron threads
• 2 tablespoons boiling water
• 1 tablespoon olive oil
• 4 (125g each) chicken thigh fillets, trimmed, cut into 4cm pieces
• 1 medium onion, chopped
• 1 Chorizo sausage (150gm)
• 1 medium red capsicum, chopped
• 1 (level) tablespoon of chopped garlic
• 2 cups Josh&Sue Bomba Paella Rice
• 3 cups Stock Chicken Salt Reduced
• 2 cups of chopped tomatoes (or 1 x can of diced tomatoes 400gm)
• 1 x (large) prawn per person
• 1 cup frozen peas, thawed
• 1/4 cup finely chopped fresh flat-leaf parsley leave
• Salt and pepper to taste
• Lemon wedges, to serve
1. Step 1
Place saffron threads in a bowl. Add boiling water. Stand for 5 minutes.
2. Step 2
Meanwhile, heat oil in a large, heavy-based saucepan (or a traditional Paella pan) over high heat. Cook chicken and onion for 3 to 4 minutes or until golden. Transfer to a bowl
3. Step 3
Add chorizo, capsicum and spread rice over top (at this stage you need to watch the rice to make sure the pan is not too hot, you want the rice to absorb the pan liquid, but not burn...). Stir to coat, after 1-2 minutes, add tomato. Cook & stir continuously to mix all ingredients. Add saffron mixture and stock. Bring to the boil return chicken & onion to the pan. Reduce heat to low. Simmer, shake pan occasionally (don’t stir as you want a crust to form on the bottom of the pan), for 15 to 18 minutes or until rice is just tender & has absorbed 90% of the liquid. Add prawns and peas and parsley. Season with salt and pepper (to taste). Shake pan to combine. Serve with lemon wedges.
Serving Tip.
Always allow the paella to rest five minutes after cooking, take off the heat and cover with a clean tea towel.
Serves: (6/8) people