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1 Heat butter and olive oil in a large heavy-based pan. When butter is melted, add chicken pieces and brown on all sides; remove chicken and set aside.
2 Add onion and capsicum to pan and cook until onion is golden. Add garlic, tomato and sweet paprika, stir to combine, and cook on low for 3-4 minutes. Add chicken stock, saffron threads and salt flakes, stir to combine, and simmer for 3-4 minutes. Return chicken to pan and simmer for 2-3 minutes.
3 Put rice around edges of pan, then push into centre, cover, and cook for 15-20 minutes. Uncover pan, add artichoke hearts and more water or chicken stock, if required. Re-cover pan and cook for 10-12 minutes or until rice is just tender. Remove paella from heat and stand, covered, for 10 minutes, before serving.
Salty, sweet and so good, this salad stack has it...
Light as a feather with a delicate citrus zing...