Hey presto paella

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. This is really a construction job and a very clever cheat, as nearly everything is pre-cooked, from the rice to the chicken, peppers and seafood.
2. Bring 400ml/14fl oz water to the boil in a large pan with the saffron, then add the peas and simmer for 2-3 minutes until they are just cooked and the saffron is infused. Tip in the rice and gently stir round the pan until it turns yellow, then stir in the chicken, seafood, peppers and olives. Cover and cook for a minute or so stirring occasionally over a medium heat until everything has heated through completely, then toss in the parsley.
3. Arrange and serve. Pile on to a large warm platter and serve with lemon wedges round the sides.

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• jb5370

  24 July 2009

  jb5370 commented on this recipe

  Adapted this slightly by starting with uncooked chicken and carrying on from there. Probably takes about 20-25 minutes that way. Tasted lovely and was very easy. I think you'd need quite a lot of saffron to make it as yellow as the picture though!

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• jb5370

  27 July 2009

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Ingredients

• generous pinch saffron
• 200g frozen peas
• 3 x 275g packets pre-cooked basmati rice
• 3 roasted chicken breasts , skinned and torn into pieces
• 454g bag frozen luxury seafood cocktail (cooked prawns , squid rings and mussles), thawed and rinsed
• 3 roasted red peppers (in oil, not vinegar), cut into large pieces
• 175g black olives
• handful chopped fresh parsley
• 1 lemon , cut into wedges

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• generous pinch saffron
• 200g frozen peas
• 3 x 275g packets pre-cooked basmati rice
• 3 roasted chicken breasts , skinned and torn into pieces
• 454g bag frozen luxury seafood cocktail (cooked prawns , squid rings and mussles), thawed and rinsed
• 3 roasted red peppers (in oil, not vinegar), cut into large pieces
• 175g black olives
• handful chopped fresh parsley
• 1 lemon , cut into wedges

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