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16
cakesEasy
1 hr
By Jo Pratt
Published 2009
All the flavours from the wonderful Spanish paella served as individual ‘cakes’. Great for making ahead and everyone will just love them.
Heat the olive oil in a frying pan and cook the onion until softened. Add the pepper, chicken and chorizo and cook for about 5 minutes. Stir in the rice until it’s coated with the oil, then add the stock, saffron, paprika and sun-dried tomatoes. Bring to a simmer and cook for about 20 to 25 minutes or until the rice is tender and the stock has almost been absorbed.
Stir in the peas and
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