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Sugo's version of Paella

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups arborio rice

  2. 6 cups good chicken stock

  3. 2 cloves crushed garlic

  4. 1 small chopped brown onion

  5. 1 chicken breast with skin off cut into strips

  6. 12 prawns

  7. 1 tablespoon baby capers

  8. red chilli

  9. 10 oven roasted cherry tomatoes

  10. 1 cup parmesan

  11. cup pistou see below

  12. salt

  13. pepper

  14. cup tomato paste

  15. 2 whole skinned red capsicums

  16. 4 cloves crushed garlic

  17. cup parmesan

  18. 1 bunch fresh basil

Instructions Jump to Ingredients ↑

  1. Bring to the boil 2 cups of chicken stock.

  2. Add onion and 1 clove of garlic.

  3. Place Arborio rice in an oven tray and pour chicken stock over rice.

  4. Cover with foil and put into a hot oven, (200c), for 35 mins.

  5. Remove from oven, uncover and toss through ½ cup of parmesan cheese.

  6. Set aside.

  7. Cut chicken breast into strips and pan fry with 1 clove of crushed garlic and a chilli.

  8. Add prawns and pan fry until almost cooked through.

  9. Add 2 cups of chicken stock and bring to the boil.

  10. Add rice, capers, cherry tomato's and continue cooking for about 2 minutes.

  11. Add chicken stock as needed to keep moist because the rice will continue to absorb the moisture.

  12. Add remaining parmesan cheese and cook through.

  13. Just before serving, add pistou and fresh chopped basil. Serve.

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