"Simplicity is the ultimate sophistication" LdV

Thursday, 19 May 2016



When she was in Madrid, my daughter ate a lot of Paella and told me that it was sooooo good, she wanted to have one at home.. The real recipe is a little bit long to make so I tried an express version where I omitted the mussels as my children are not too keen on them. Do not hesitate to add some in the recipe if you prefer... It is now a "classic" at home when we don't know what to eat but are really hungry ... I am sure that you understand what I mean... Enjoy! 

Wine pairing : Vin du Minervois (Red) from the Languedoc Roussillon. 


A quick glance in your kitchen...

In your fridge
Petits pois
Chicken breasts

In your cupboard
Vegetable stock cube

Serves 3 

100g 3,5 oz of chorizo (sliced)
100g 3,5 oz of petit pois 
400g 14,10 oz of diced chicken breast 
300g 10,58 oz of rice 
A pinch of saffron 
100g 3,5 oz of onions 
1 crushed garlic clove
1 vegetable stock cube
200g 7 oz of prawn and/or calamari

Bring water to the boil and cook the rice.
Meanwhile, in a pan, fry the onions with the garlic and the cube for 2 minutes.
Add the chicken, the prawn and calamari.
Cook for 10 minutes turning regularly the chicken.
Add the chorizo slices and the petit-pois to the chicken pan.
Cook for a further 5 minutes.
Add the cooked rice in the chicken pan. 
Stir in the saffron. 
Combine well and serve.

Paella express

Pour 3 personnes

100g de chorizo en tranches
100g de petits pois
400g de blancs de poulet découpés en lanières
300g de riz
Une pincée de safran
100g d’oignons émincés
1 gousse d’ail écrasée
1 Kub « or »
200g de calamars et crevettes

Cuire le riz dans l’eau bouillante.
Pendant ce temps, faites revenir l’oignon avec le Kub et l’ail dans une large poêle pendant 2 minutes.
Ajoutez le poulet, les crevettes et calamars.
Cuire pendant 10 minutes en retournant régulièrement le poulet.
Complétez ensuite avec le chorizo, le riz et les petits-pois puis le safran.
Poursuivez la cuisson de 5 minutes supplémentaires.
Bien remuez et servir !

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