West Cork Paella
Source of Recipe
Good Food Live
Recipe Introduction
Clodagh McKenna uses Irish ingredients to create a tasty paella, creatively flavoured with smoked chicken and Desmond cheese
List of Ingredients
8 tbsp olive oil
150 g chorizo , ideally Fingal Ferguson's, chopped into chunks
2 onions , diced
4 garlic cloves , crushed
1 red pepper , sliced
8 tomatoes , roughly chopped
270 g paella rice
1 tsp salt and freshly ground pepper , or to taste
1 tsp saffron stands
1 tsp turmeric powder
800 ml chicken stock , hot
300 g smoked chicken breasts ideally from Ummera, chopped into pieces
50 g cheese , Desmond cheese if possible, grated
1 lemon , cut into wedgesRecipe
1. Heat the olive oil in a large, heavy-based frying pan. Add the chorizo and fry for three minutes, until crispy.
2. Add the onion, garlic, and red pepper and cook for fifteen minutes, stirring occasionally.
3. Add in the tomatoes, stir in the rice then season with salt and freshly ground pepper. Add the saffron and turmeric, followed by the hot stock and leave to simmer for 15 minutes.
4. Scatter the pieces of smoked chicken over the rice, followed by the Desmond cheese.
5. Allow to simmer for a further three minutes, then cover and leave to rest for about three minutes before eating.
6. Serve with lemon wedges.
Serves 4-6.
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