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Last Updated Sunday December 04 2016 07:26 AM IST

Mexican paella

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Preparation Time

45

Cooking Time

1 hr

Serves

4

Calories

4325

Mexican paella

The Mexican paella is a rice dish similar to the Indian biriyani.

Ingredients

900ml to 1 litre chicken stock
Salt to taste
1 litre water
400gm ripe tomatoes
10 dry red chillies
1kg chicken (thigh portion with the skin) or 1 broiler chicken in pieces
Salt to taste
1/3 cup olive oil
200gm onions, chopped
400gm sausage, chopped
1 whole garlic
½ tsp saffron
1 kg Basmati rice
½ kg prawns
10 mussels, cleaned
200gm green peas, cooked
1 bunch coriander leaves or parsley leaves

Preparation

Boil the chicken stock with salt and water and keep aside.
Chop the tomatoes and fry without oil. When they turn brown remove from fire, grind in a mixer to a paste and keep aside.
Similarly fry the dry red chillies without oil till there is a chilli sting in the air. Take from fire, cool, crush with your fingers and keep aside. Marinate chicken with salt and keep aside.
Take a large pan with a lid and heat the olive oil.
Fry the chicken pieces in the oil till they turn golden in colour and keep aside.
Now add the onions and sausages to the remaining oil and fry till the onions turn brown.
To this add the garlic, mix well and follow up with the tomato paste, dry red chillies and saffron. Stir continuously.
When the mix thickens and oil surfaces at the top add the rice and stir well on a high flame.
Now add the chicken stock. Keep mixing both from the bottom and from the sides at one minute intervals.
When the rice is about three fourth done make a gap in the centre and fill in the chicken along with prawns and mussels. Cover and cook on a low flame for 10 minutes i.e. till the prawns, mussels and rice are done.
Keep the lid on for another 10 minutes after which the rice is garnished with peas and coriander leaves. Slowly mix the rice, chicken and prawns together.
Goes well when served with salsa or sour cream.

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