Cooking with James Bicaldo: Paella
This is my own version of paella, made for the simple home cook, shot last January 2019 in the fabulous kitchen of FITV Manager Paula Fowmes. For the full recipe, visit the link here http://www.fitv.co.fk/articles.html#!... through the Falkland Islands Television website.
Special massive thanks to Paula, Caiti, Thomas, and Hannah (FITV Crew)
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Ingredients:
Extra Virgin Olive oil
Chicken thighs deboned, seasoned
Chopped onions
Chopped garlic
Brunoise of red bell peppers
Chopped fresh tomatoes
Salt
Pepper
Paprika
Thin slices of chozizo
1 cup Medium-grain rice (This is a personal choice, you can use short-grain like Arborio)
1/2 cup of white wine
Pinch of saffron
Chicken Stock 2-3 cups
Green peas
Shrimp, peeled and deveined
Lemon wedges
Hard boiled egg wedges
Chopped coriander or parsley
The how to guide:
1. Heat olive oil in pan. Fry seasoned chicken, skin side first, until brown on all sides. Set aside.
2. In the same pan, saute onions, grlic, and red bell peppers until onions are translucent.
3. Add chopped tomatoes. Season with salt, pepper, and paprika. Saute further for 5 minutes.
4. Add chorizo slices and saute for about 2 minutes.
5. Add rice to the mixture. Saute further until rice is coated with the oil on the pan.
6. Add a pinch of saffron and pour white wine. Mix further for 2 minutes.
7. Add chicken stock. Place browned chicken on top of the rice and bring to a boil, then lower down heat to a low. Cover pan to keep the steam for 10 minutes.
8. Check your rice. Give it a mix to distribute flavors to the rice and to avooid rice from sticking to the bottom of the pan.
9. Add shrimp and peas, cover and cook further for about 5 minutes or until rice is al dente.
10. Serve with lemon wedges, hard boiled eggs, and chopped coriander or parsley.
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