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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Picante Paella   
    Categories: Poultry, Pork, Seafood, Rice, Chilies   
         Yield: 2 Servings   
       
         1    Chicken breast; in chunks   
         1 sm Packet of smokey bacon   
              - lardons (4 oz?)   
         4    Mini cooking chorizo links;   
              - (picante ones if possible)   
              - skinned, then sliced   
        10 lg Raw king prawns; or more   
       1/2    Bell pepper; thin sliced   
       1/2    Red bell pepper; thin sliced   
       1/2    Yellow bell pepper; thin   
              - sliced   
         5 lg Chestnut mushrooms; sliced   
         1    Red onion; sliced   
         3    Sprigs worth of thyme leaves   
         2 cl Garlic   
         1    Oxo chicken stock cube   
       350 ml To 400 ml water   
       150 g  Paella rice   
           pn Saffron soaked in a tb water   
              Handful chopped flat leaf   
              - parsley   
       1/2 ts Dried chile flakes   
         1    Handful frozen peas   
         1 md Tomato; chopped, seeded   
         1    Glass of white wine.   
              Salt & pepper   
     1 1/2 ts Smoked paprika   
              Bay leaf   
              Olive oil   
       
     Heat a splash of olive oil in a large frying pan, add the   
     bacon and cook until crispy, add the sliced chorizo and   
     cook for a minute or so before adding the chicken.   
        
     Cook the chicken for a few minutes until its nice and   
     golden then add the mushrooms, peppers and onion along   
     with the garlic, bay leaf, chilli flakes and paprika. Stir   
     well.   
        
     Cook until the onions are soft, add the wine, give it a   
     really good stir then add the rice , once the rice has   
     soaked up the wine add the water and crumble in the stock   
     cube (unless your using stock then just add the stock),   
     give it a quick stir.   
        
     Now turn the heat down so the pan is simmering and just a   
     say bubbling. The trick here is not to stir anything and   
     leave it for 10-15 minutes, checking it every now and then   
     to make sure it’s not drying out too much, the rice will   
     soak up all the juices and puff up nicely, the bits that   
     catch on the pan add a little more texture and taste fab   
     too.   
        
     The rice will start to soften so after 15 minutes try a   
     few grains, if they are about cooked add the prawns and   
     peas, pushing them into the rice but not stirring too much   
     as you don’t want to disturb the pan too much.   
        
     Cook until the prawns are pink and cooked through.   
        
     Sprinkle with chopped parsley and season with salt and   
     pepper.   
        
     Remove from the heat and give it all a good mix before you   
     plate it up.   
        
     Serves two generously   
        
     From: http://blog.chilliupnorth.co.uk   
        
     Uncle Dirty Dave's Archives   
       
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