This recipe is based on the famous Spanish dish “paella”, which is usually made with rounded, short grain rice. It was originally cooked by Spanish peasants in a large, shallow pan called a ‘paellera’, over a charcoal fire in the open air. This low fat version retains all the goodness and variety of the traditional dish, but uses a long grain brown rice for added fiber and a pleasant texture. Serve with a red wine punch such as Spanish sangria, or a Spanish red wine such as Rioja.
PREPARATION TIE: 20-25 minutes
COOKING TIME: 50 MINUTES
4 skinned chicken thighs
2 tablespoons olive oil
2 medium onions
1 clove garlic
1 large, ripe tomato
225 grams long grain brown rice
¼ teaspoon ground turmeric
570 ml. chicken stock or water
75 grams garlic sausage
1 teaspoon paprika
115 grams frozen peas
175 grams unshelled prawns
Salt and freshly ground black pepper
Heat the oil in a large frying pan. Add the chicken thighs and fry them briefly over a moderate heat until golden brown on both sides. Remove from the heat and put to one side.
Chop the onions and crush the garlic. Dice the tomato into small pieces. Halve, de-seed and dice the pepper. Reduce the heat of the pan, add the onions and garlic and cook gently for 5 minutes. Add the tomato and pepper and cook for 2 minutes, before adding the rice and turmeric and cooking for a further t minutes, while stirring.
Pour the stock or water into the pan and bring to the boil. Replace chicken, cover and cook over a moderate heat for 20 minutes.
Chop the garlic sausage and stir it into the pan with the paprika and peas. Cook for about 10 minutes, without stirring, until all the liquid has been absorbed and the rice is cooked.
Reserve 4 prawns in their shell for garnishing and peel the rest. Add the peeled prawns to the pan and cook for 2 minutes. Taste and adjust the seasoning. Turn the mixture into a serving dish, garnish with the reserved prawns and serve.