Non-veg Recipes

Ingredients

serves : 3-4

• 3 cups of Kohinoor Basmati Rice
• 1 kg chicken parts
• 1/4 cup olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 2 teaspoons salt
• fresh ground pepper
• 1/2 teaspoon paprika
• 1 large red bell pepper, roasted, peeled, seeded, and diced
• 1/2 cup sliced green onion
• 500g squid, cleaned, sacs cut into rings
• 1/2 teaspoon saffron thread
• 500g large raw shrimp, peeled and deveined
• 6 cups warm chicken stock
• 700g small live clams
• 1 cup frozen peas

Preparation

• cooking time:30 min
• chop the chicken breast half into 3 pieces and each leg into 4 pieces.
• combine the oil, onion, and garlic in a 12 to 14 inch skillet or paella pan and place over low heat.
• When the onion begins to sizzle, increase the heat to medium.
• Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt, pepper and paprika as they cook.
• As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.
• When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. stir in the rice, cooking for a minute or so to coat it with the oil.
• Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed).
• Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down.
• cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time.
• The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.

Serve hot.