PAELLA
gluten free, & lactose free
Creamy rice with chicken and seafood, this dish, made in larger quantities, is great for a party.
Serves 2
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped (or use a garlic press)
- 2 chicken drumsticks
- 600 ml (1 pint) vegetable or chicken stock
- 180g (6 oz) short grain or risotto rice
- 2 tomatoes, roughly chopped
- 250g (8 oz) fresh seafood es prawns, cod, mussels, squid, all cut into bite-sized pieces or 125g (4 oz) ready-prepared seafood cocktail
- 60g (2 oz) frozen peas
- 1 tablespoon chopped fresh parsley
- seasoning
Method
- Heat the oil in a large pan and fry the onion, garlic and chicken for about 5 minutes. Add the stock, cover and simmer for 15 minutes.
- Add the rice and tomatoes and cook, covered for 20 minutes, stirring regularly. If using raw fish add to the pan after 10 minutes cooking time, if using seafood cocktail add after 15 minutes.
- When the rice and chicken are cooked, stir in the peas and parsley and cook for a further 2 minutes. Season to taste and serve.