Paella, Spicy Style!

Paella is one of Paddy's favourite foods so, since I have recently been converted to rice, I made my own from what I had left in my cupboard! I made far too much for two people, but it was lemony and delicious. With left over rice you can always make Rissoles or something. Paella isn't usually spicy, but I added a green chilli to mine and it gave a little kick and complemented the other flavours to my personal taste! If you're not too keen on lemons I would use less than I did in this recipe, but if you do, you'll enjoy this.

Ingredients:

1 Large Chicken Breast, chopped into pieces

Left over Crayfish Tails

Left over cooked and peeled Prawns

About 1 and 1/2 Lemons, chopped into wedges

Paella Rice (enough for two, I used Plaza Del Sol)

1 Onion, finely chopped

1 small Courgette, finely chopped

1/2 Red Pepper, 1/2 Yellow Pepper, finely chopped

Good handful of freshly chopped Parsley

Good handful Cherry Tomatoes, halved

Lots of Garlic, finely sliced (I used about a whole bulb, but that's personal taste)

1 Green Chilli, finely chopped

About 1 litre Chicken or Vegetable Stock, see Alice's Basics (I used homemade chicken stock from the freezer)

I also used 4 small left over Mushrooms, quartered

White Wine

Olive Oil

Method:

1. In a large heavy based pan sear and lightly colour the chicken pieces with the lemon wedges then set aside.
2. On a medium heat add the onion, courgette, garlic, chilli, tomatoes, mushrooms and peppers. Fry for a few minutes alone before adding the wine. Turn up the heat for a moment to burn off the alcohol.
3. Return the chicken pieces and lemon to the pan and pour in just enough stock to cover all the contents of the pan. Partially cover the pan and bring to a simmer.
4. Stir the pan every now and again. Once the first lot of stock has been completely absorbed into the rice add the rest of the stock a ladle at a time, making sure each is absorbed before adding the next. This should take about 10-15 minutes until the rice is cooked. Don't forget to keep covering and stirring the pan.
5. Once the rice is cooked stir through the seafood and chopped parsley, remove from the heat and allow to stand for one minute then serve! I served this on its own but you can serve it with bread and another wedge of lemon if you like.