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Paella

A community recipe by Martin The Cook

Not tested or verified by Nigella.com

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Introduction

Espanic Taste

Ingredients

Serves: 4-6

Metric Cups

400 grams rice
250 millilitres olive oil
700 grams shrimp (big ones)
1½ kilograms chicken (a big one, whole)
700 grams calamari
2 medium onions
2 red peppers
1 tin tomatoes (without skin)
2 cloves garlic
250 grams kidney beans
250 grams green peas
saffron
cayenne pepper
black pepper
salt

14 ounces rice
8⅘ fluid ounces olive oil
25 ounces shrimp (big ones)
3⅓ pounds chicken (a big one, whole)
25 ounces calamari
2 medium onions
2 red bell peppers
1 tin tomatoes (without skin)
2 cloves garlic
9 ounces kidney beans
9 ounces green peas
saffron
cayenne pepper
black pepper
salt

Method

Paella is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the rice, in big paella or a wok preheat oil, and prefry shrimp's gently, take them out of the wok, split the chicken on 8 pieces, pry fry it in the same wok, add diced onions, sliced in strip's paprika, sliced in disk's calamari, smashed garlic, tomatoes, bean's green peas, saffron and cook it on a small flame,15 under the cover.

Add rice and shrimps, sprinkle it witch cayenne, salt and black pepper, cover it with hot boiling water and put it in to the oven for 25 min at 220C.