1 tablespoon olive oil
6 pcs chicken thighs
2 cups chopped onions
4 garlic cloves, minced
2 cups long-grain white rice
Roasted sliced pimientos with juice
1/2 teaspoon crushed saffron threads
2 cups water
1 1/2 cups chicken stock
400g large uncooked shrimp, peeled, deveined
400g cleaned squid, bodies cut into 1/2-inch rings
1 dozen mussels, scrubbed, debearded
1 cup frozen green peas, thawed
Preheat oven to 180°C.
Heat olive oil in heavy large pan over medium-high heat.
Sprinkle chicken pieces with salt and pepper, and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pan.
Add chopped onions and garlic to pat and saute until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add water and chicken stock and bring mixture to simmer. Remove from heat.
Arrange chicken, shrimp, squid and mussels in rice mixture. Sprinkle with peas.
Bake paella until chicken is cooked through and rice is tender, about 45 minutes. Let paella stand 10 minutes.
LeeLin ~ itu musti baguih punya nasi goreng!!!
Rinn Chan ~ agaknya Lee Lin buat nasi goreng sambil menari flamenco, kot....