A British sort of paella

COURSE
Mains 
SERVES
4-6 
PREP TIME
under 10 mins 
COOKING TIME
under 45 mins 

INGREDIENTS

  • 3tbsp olive oil
  • 2 large onions, finely chopped
  • 4 cloves garlic, crushed
  • 250g paella rice
  • 300g peas
  • 450g courgettes, roughly cubed 
  • A large handful of mint, chopped
  • 1 litre of chicken stock (infused with the saffron if using)
  • A glass of white wine
  • 2 rabbits or 1 medium-sized chicken, cut into pieces
  • A pinch of saffron (optional)

METHOD

Heat the oil in a paella pan and when it is hot add the rabbit or chicken pieces. Brown them evenly on all sides, remove and add the onions and brown them over a medium heat for 5 minutes before adding the garlic, courgette and peas. Turn up the heat a little and continue cooking the vegetables for a further 5 minutes so that they begin to brown . Now stir in the rice before adding the chicken stock and white wine. Season well with salt and pepper and return the meat to the pan, excluding the rabbit saddle or the chicken breast pieces. Cook over a low heat for about 15 minutes before adding the rest of the meat. Cook for a further 10 minutes until the rice grains are tender but still with some bite to them. Let it sit for 5 minutes in a warm place to rest before scattering with the chopped mint.

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