Chicken Seafood Paella Australian Womens Weekly

CHICKEN & SEAFOOD PAELLA - AUSTRALIAN WOMEN'S WEEKLY

Steps:

• Scrub mussles, remove beards. Shell and devein prawns, leaving heads and tails intact. Remove and discard wing tips from chicken and cut each wing into pieces at each joint (or cut breast/thighs into bite size pieces).
• Heat oil in large paella pan or wok and cook sausages until lightly browned. Drain on absorbent paper. Add chicken to pan, cook until browned and tender. Remove from pan.
• Add rice, garlic, spring onions and peppers to the pan and stir. Stir in saffron, paprika and tomato paste. Add wine, cook, stirring, until it wine is nearly absorbed.
• Add 1 cup of stock, cook, stirring, until liquid is nearly absorbed. Add remaining stock, cook, stirring, until stock boils.
• Cover with a lid or foil and simmer for 20 minutes.
• Add mussels, prawns, peas, tomatoes, fish and calamari, and cook, covered, over low heat until stock is absorbed, rice is cooked and mussels are open.
• Add chicken and sausages, stir through gently, until heated through.

CHICKEN PAELLA

Steps:

• In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
• Season the chicken with salt and pepper on all sides.
• Add the chicken, and brown on all sides.
• Remove chicken; set aside.
• Add in the onion and garlic, saute until translucent.
• Stir in the rice, cook for 1 minute.
• Add in tomatoes, chicken broth, capers and the cayenne pepper.
• Press chicken pieces down into the liquid.
• Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
• Cook until the rice is tender (about 30-40 minutes).
• Top with olives and peas; stir very gently.
• Arrange the pepper strips on top of the paella.
• Cover the pan again, cook for 3-4 minutes, or until the peas are hot.

CRUSTY CHICKEN CASSEROLE WITH CHEESE BATTER

Steps:

• Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
• Saute bacon and mushrooms in butter for 3 minutes.
• Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
• CHEESE BATTER:.
• Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
• Spread cheese batter over chicken mixture.
• Bake at 350F for 40 minutes until lightly browned and firm.
• Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
• Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
• Not suitable for freezing or microwave.

AUSTRALIAN WOMEN'S WEEKLY CARBONARA

Steps:

• Remove rind from bacon, cut bacon into thin strips. Place bacon into frying pan over low heat, cook gently until crisp. Drain off any bacon fat from the pan, leaving approximately 2 tablespoons of bacon fat in the pan.
• Add cream and paprika, stir until combined.
• Place egg, egg yolk and 30g (1oz) of parmesan cheese into bowl, mix until combined.
• Cook fettucine in large saucepan of boiling water as per directions on packet until just cooked. (Do not overcook.).
• Drain pasta, return to pan with butter, toss over low heat until combined.
• Add bacon/cream mixture to pasta, toss until combined.
• Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining 30g (1 oz) of grated parmesan cheese to serve.