The challenge with any paella is the ingredients! It is one of those dishes that is so versatile and easy that changing it when you have a good working recipe is actually not that easy to do!However, you don't actually have to change that much in order to get a completely different tasting version of this wonderful Spanish dish.
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Ingredients:
500g Boneless and Skinless Chicken Thighs
1 packet of Lean Smoked Bacon bits (or make your own)
2 Leeks finely chopped
1 Red pepper finely chopped
1 tin Chopped tomatoes
3 Garlic cloves, crushed
220g Paella rice
1l Chicken stock (make using Knorr stock cube)
Saffron (or Paella Colouring if you prefer)
Garlic Fry Light
Salt & Pepper
Method:
- Make the chicken stock and add the saffron and a generous pinch or two of salt and twist of pepper (or colouring) ahead of time and leave to one side.
- Heat a paella pan with garlic fry light and add the bacon bits and cook until nice and crispy
- Add the chicken thighs, sprinkle with the paella spices and leave to cook through thoroughly for about 10 to 15 minutes, turning to ensure all sides are cooked.
- Add the leeks, pepper and cook until the leeks are soft and transparent.
- Add the tinned tomatoes, crush garlic and continue cooking to reduce the tomato juices and it starts to thicken.
- Add the rice and cook in the juices so that the rice absorbs the remaining flavours in the pan.
- When you can hear the rice 'crackling', that is the time to add the chicken stock, bring it to the boil, and then reduce to a simmer.
- Cook until all the liquid has been absorbed by the rice.
- Place the paella pan centre of the table and let guests / family help themselves
Paella is a great meal for slimming members, allowing us to fill up on super-foods that won't harm our allowances!
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