This recipe is liked by 1 person(s). |
Mini Paella
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
2 T | evoo. 2/3 lb bnless chicken breast |
1 large | onion, finely chopped. In 1/2" cubes |
2 large cloves | garlic, finely chopped. 1/2 lb cleaned shrimp chopped |
1/3 lb | cured chorizo sausage in 1, 2" cubes. 1 1/3 c couscous |
1 1/2 c | chicken stock 1 plum tomato seeded & chopped |
1/2 c | frozen peas. 1/4 c chopped It. parsley |
1/4 c | drained,chopped pimentos |
2 pinches | saffron |
Heat a large, lidded skillet over med heat. Add the oil to warm, then onion and garlic, cook until softened. Add the chorizo and cook for one minute. Stir in stock, peas,pepper and saffron. Bring to a boil. Add chicken and shrimp. Cook for 2 minutes.
Stir in couscous. Cover, turn off the heat and steam for 5 minutes. Turn heat back on to med and cook until slightly crusty on the bottom. Stir to combine and top with tomato and parsley as garnish.
Serves 4
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.