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Paella - my take
Paella - my take

Before you jump to Paella - my take recipe, you may want to read this short interesting healthy tips about Healthy Energy Goodies.

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If you are looking for a fast snack, you can’t go wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Deciding on whole grain snacks is always better than eating the processed grains we commonly come across in our grocery stores.

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We hope you got benefit from reading it, now let’s go back to paella - my take recipe. You can cook paella - my take using 18 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Paella - my take:
  1. Use 1 white onion finely chopped
  2. Take 3 cloves garlic crushed
  3. You need 1 stick celery finely chopped
  4. Get 1 large Romano pepper finely sliced
  5. Take 2 tsp smoked paprika
  6. Provide 60 g chorizo chopped into small cubes
  7. You need 250 g paella rice
  8. You need 700 ml stock (chicken / veg or a mix)
  9. Get 6 chicken thigh fillets
  10. Use Seasoning
  11. Use 2 tbsp chopped flat leaf parsley (leaves and stalks)
  12. You need 1 lemon (juice and zest)
  13. Use Olive oil
  14. Get Prawns
  15. Take 2 cloves garlic crushed
  16. Use 8 raw shell on tiger prawns (or more if smaller - I aimed for two giant ones per person)
  17. You need Seasoning
  18. Use Olive oil
Steps to make Paella - my take:
  1. Heat a large wide based pan over a medium heat. One hot, turn down a little and slowly fry the onion, garlic and celery until soft (about 6 mins). Then add the red pepper and paprika and fry for another 2 mins before adding the chorizo. Fry for another 10 mins.
  2. Meanwhile, in a separate pan, heat 1 tbsp olive oil over a medium heat and add the chicken thighs with salt and Pepper. Cook on one side until golden, then flip and cook for another few minutes (you don’t need to cook them through completely). Remove from the heat, cut each piece into three and add to the pan with the veg.
  3. Once the chorizo is soft and the chicken has been added, add the rice and fry for a minute. Then add the stock and simmer for 20 minutes or until all of the stock has been absorbed
  4. 3-4 mins before the end, prepare the prawns by adding a tbsp of olive oil to a pan over a medium high heat. Add 2 cloves crushed garlic and some Seasoning. Then add the prawns and cook on one side for 60-90 secs. Then flip and cook for another 60-90 secs. Turn off the heat.
  5. Once the rice is cooked through, add the zest of a lemon and the juice of half. Then place the prawns on top.
  6. Serve with slices of lemon.

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