Best Cheaters Paella Recipes

CHEAT'S PAELLA

Steps:

• Trim the spring onions, then dry-fry in a pan set over a high heat for 2-3 minutes, until charred, then remove and set aside.
• Peel and finely chop the garlic and onion, then finely chop the spring onions, pepper, tomato and parsley stalks (reserving the leaves for later). In the same pan, heat a tablespoon of oil over a medium heat. Add the chopped veg and leave to cook for a few minutes. Halve the padron peppers, then add to the pan and cook everything for 7 minutes, until all the veg have softened.
• Blanch the green beans in a small pan of boiling water for 3 minutes. Drain in a colander and leave to steam-dry.
• Peel the prawns and add to the pan for 1 to 2 minutes, until they just start to turn pink. Stir in the rice and turn up the heat.
• Soak the saffron in a little hot water, then add to the pan after a couple of minutes, along with the wine or stock. Cook until the liquid has evaporated and the rice sticks to the pan slightly, going a bit crispy on the bottom; this will take 10-15 minutes.
• Tear in the olives, add the lemon zest and a little juice, and season. Stir in the spring onions, green beans and parsley leaves. Serve with a lemon wedge.

CHEATER'S PAELLA

Steps:

• Wash and cube chicken.
• Bring water to boil in a large sauce pan. Add rice with seasoning and butter or olive oil.
• Cook for 1 minute, then cover and reduce heat to simmering.
• Cook rice for 20-25 minutes.
• Meanwhile, spray skillet with non-stick cooking spray.
• Saute chicken, garlic and fresh cracked pepper on medium heat till chicken is white on the outside, but not cooked through (about 10 minutes).
• Add vegetables and stir to combine. Cover and cook another 10 minutes or until chicken is cooked through.
• Remove chicken and vegetables from skillet with a slotted spoon and mix into rice.