R0Y
3rd Feb 2005, 17:14
Not a fish eater so this is my version...
400g Bomba rice (paella rice).
300g Skinless chicken breast (or thighs if you prefer).
70g Chorizo sausage.
6 Rashers Smoked bacon.
3 Large fresh tomatoes (1 can of tinned).
1 x Yellow and Red Peppers.
1 med Red onion.
olive oil
pepper
cajun seasoning
Sea salt (to your taste, the smoked bacon and chorizo should be enough though).
Hot Chicken stock (enough to cover and to keep adding to if need be).
Slice dice and chopping time.....
Cut the chicken into 1" cubes and coat in a little of the cajun seasoning.
De-seed the peppers and tomatoes and then chop into quarter inch size pieces.
Chop the onion into quarter inch pieces.
Cut the chorizo in to quarter in pieces.
Cooking.....
Take a wide bottomed frying pan and Flash fry the Smoked bacon rashers, remove them from the pan and leave to cool. Next add a little olive oil to the pan and fry the chicken until sealed on all sides and golden coloured. Remove from pan and and wipe pan clear of any juices.
Return pan to stove and and add rst of olive oil (approx 100mils). Bring up to heat and add the chopped onion, peppers and Bomba rice and fry for a further two to three minutes, cut bacon into 1" pieces and add to the pan, add the chicken, the chorizo and tomatoes, stirring every few seconds gently, but just enough to make sure the food isn't sticking, for a further minute.
Add enough chicken stock to cover the contents of the pan and bring to the boil, reduce to a simmer, add a touch of black pepper and a touch more of the cajun seasoning and then cover the pan. Add stock as and when neccesary, until the rice begins to "puff up". IE your looking at adding approx 1 litre of stock to 400g of bomba rice over a 20 minute period.
Stir occasionally as you add the stock to evenly distribute the food and prevent sticking. (i don''t have this problem, i'm a snob and have proper copper pans hahaha).
Remember this is a paella and not a rissoto, so the rice needs to be cooked until soft but so that it reatins it's shape and is fairly dry as opposed to creamy.
Disclaimer ... All measurements are approximate, i cook by sight, colour, texture and taste, not by measurements (this does have a downside though as the more things you add to alter the taste the bigger the servings get or the more guests you have to invite). Cook all food thouroughly, i aint responsible for you keeling over or shi**ing yourself to death. I aint cooking it for you, so your on your own. Technical support will be available at a cost of (tbc dependant on results, whether fire brigade called etc etc). Will try to take some photo's in the near future of what it should look like, don't blame me if yours looks nothing like mine, again, i didn't cook it. Knives and fire are dangerous things, don't play with either. You burn or cut yourself, i aint to blame. Besides the fact, i've been there, done it, got tshirts, awards and the scars to prove it, it no longer impresses me how much blood can come out of a finger.
Have fun and Bon apettit.
400g Bomba rice (paella rice).
300g Skinless chicken breast (or thighs if you prefer).
70g Chorizo sausage.
6 Rashers Smoked bacon.
3 Large fresh tomatoes (1 can of tinned).
1 x Yellow and Red Peppers.
1 med Red onion.
olive oil
pepper
cajun seasoning
Sea salt (to your taste, the smoked bacon and chorizo should be enough though).
Hot Chicken stock (enough to cover and to keep adding to if need be).
Slice dice and chopping time.....
Cut the chicken into 1" cubes and coat in a little of the cajun seasoning.
De-seed the peppers and tomatoes and then chop into quarter inch size pieces.
Chop the onion into quarter inch pieces.
Cut the chorizo in to quarter in pieces.
Cooking.....
Take a wide bottomed frying pan and Flash fry the Smoked bacon rashers, remove them from the pan and leave to cool. Next add a little olive oil to the pan and fry the chicken until sealed on all sides and golden coloured. Remove from pan and and wipe pan clear of any juices.
Return pan to stove and and add rst of olive oil (approx 100mils). Bring up to heat and add the chopped onion, peppers and Bomba rice and fry for a further two to three minutes, cut bacon into 1" pieces and add to the pan, add the chicken, the chorizo and tomatoes, stirring every few seconds gently, but just enough to make sure the food isn't sticking, for a further minute.
Add enough chicken stock to cover the contents of the pan and bring to the boil, reduce to a simmer, add a touch of black pepper and a touch more of the cajun seasoning and then cover the pan. Add stock as and when neccesary, until the rice begins to "puff up". IE your looking at adding approx 1 litre of stock to 400g of bomba rice over a 20 minute period.
Stir occasionally as you add the stock to evenly distribute the food and prevent sticking. (i don''t have this problem, i'm a snob and have proper copper pans hahaha).
Remember this is a paella and not a rissoto, so the rice needs to be cooked until soft but so that it reatins it's shape and is fairly dry as opposed to creamy.
Disclaimer ... All measurements are approximate, i cook by sight, colour, texture and taste, not by measurements (this does have a downside though as the more things you add to alter the taste the bigger the servings get or the more guests you have to invite). Cook all food thouroughly, i aint responsible for you keeling over or shi**ing yourself to death. I aint cooking it for you, so your on your own. Technical support will be available at a cost of (tbc dependant on results, whether fire brigade called etc etc). Will try to take some photo's in the near future of what it should look like, don't blame me if yours looks nothing like mine, again, i didn't cook it. Knives and fire are dangerous things, don't play with either. You burn or cut yourself, i aint to blame. Besides the fact, i've been there, done it, got tshirts, awards and the scars to prove it, it no longer impresses me how much blood can come out of a finger.
Have fun and Bon apettit.