Ingredients:
⅓ cup olive oil
2 medium onions, chopped
2 tablespoons garlic chopped
Chorizo de Bilbao, sliced
1 medium red bell pepper, cut into strips
2 cups canned diced tomatoes
4 cups chicken broth
1 cup white wine
2 cups dinorado rice
1 pinch of saffron threads
½ teaspoon salt
1 cup green peas
2 – 184 grams Century Tuna Chunks Spanish Style, drained
12 large cooked prawns
cooked mussels in half shell
chopped parsley
Garnish:
lemon wedges, sliced cooked eggs,
steamed asparagus
Procedure:
Heat olive oil in a paellera or large fry pan. Sauté onions, garlic and chorizo until aromatic. Add peppers and tomatoes. Allow to simmer over medium heat until peppers are tender. Pour in the broth and wine, stir and bring to a boil. Add rice, saffron and salt. Stir well. Spread rice evenly over the base of the pan. Cook over low heat for 15 minutes or until liquid is absorbed. Stir in green peas, tuna, prawns and mussels. Cover and allow rice to cook further about 10 minutes more over low heat. Remove pan from heat. Sprinkle with chopped parsley and garnish with lemon wedges, cooked eggs and asparagus.
Makes 4 servings
