Take a trip to Spain with Naturel Brown Rice Paella! Your tastebuds will definitely say gracias for this delicious twist to a Spanish paella.
Ingredients:
Serves: 5
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients
For paella:
400g Naturel Organic Brown Rice
2 ½ tbsp Naturel Rosemary Flavoured Extra Virgin Olive Oil
4 cloves garlic, minced
5 pcs shallots, minced
2 pcs bay leaf
150g chicken breast, sliced thin
1 tsp chilli flakes
1 tsp ground paprika
½ tsp dried thyme
3 pcs tomatoes, diced
800ml vegetable stock
1 tsp salt
150g French beans, trim both ends and cut half
5 pcs fresh button mushrooms, cut into 4 quarters
25g shimeji mushrooms
¼ cup boiled chickpeas
1 pc lemon, cut wedges
1 handful fresh parsley
For seafood:
1-2 tsp Naturel Extra Virgin Olive Oil
100g squid, cut into rings
10 pcs prawns
¼ tsp salt
2 pinches black pepper
Cooking Method
For marinating seafood:
Marinate the squids and prawns with Naturel Extra Virgin Olive Oil, salt, black pepper and paprika for about 5 mins and set aside.
For paella:
Heat the Naturel Saffron Flavoured Extra Virgin Olive Oilin a frying pan over medium-high.
Add the garlic, bay leaf and shallot to the pan and sauté until the onions turn translucent and softened.
Add in the marinated squids and prawns and fry till almost cooked. Remove the bay leaves from the cooked seafood and set it aside.
Add the sliced chicken breast and continue cook for 2-3 mins, now add the vegetable stock to deglaze the pan.
Add in chili flakes, paprika powder and dried thyme; continue to sauté for another 1 min.
Add the tomatoes and cook for 3-5 mins until they start to soften.
Now add the Naturel Organic Brown Rice, stir and ensure the rice is well coated.
Now add the stock and salt; stir to mix well. Reduce the heat to medium-low. Stir occasionally until the rice grains have swelled (this takes about 15-20 mins).
Add the prepared vegetables and cooked seafood into the rice mixture and stir to combine well.
Close the pan and continue to cook on simmer for about another 5-7 mins.
Serve warm, garnished with chopped parsley and side with lemon wedges.
Recipes you may like
Rosemary Vegetable Muffin Recipe
Truffle Potato Bruschetta Recipe
Chicken Dumpling Recipe
Strawberry Balsamic Soda Recipe
Chocolate Rice Pudding Recipe
Homemade Baked Vegetable Chips Recipe
Hokkien Style Pasta Recipe
Balsamic Mushroom Pasta Recipe
Lemon Brown Rice Recipe
Brown Rice Paella Recipe
Pasta Rebus Recipe
Minestrone Style Mee Hoon Kueh Recipe
Balsamic Chicken Wings Recipe
Brown Rice Lemak Recipe
Truffle Potato Bruschetta Recipe
Everything Pasta Sauce Recipe – Pasta Sauce 3 Ways
Christmas Meatloaf Recipe
Easy Weekday Pasta Recipe – Pasta 3 Ways
Sundried Tomato Pesto Eggs and Ricotta Toast Recipe