Microwave cheat's paella

Method 1

Ingredients

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed or finely grated

700ml chicken stock

pinch of saffron (optional)

½ tbsp sweet smoked paprika

300g paella rice

200g chicken, thinly sliced

200g chorizo, chopped

150g frozen peas

½ lemon, juiced, plus wedges to serve

small handful of parsley, roughly chopped

STEP 1

Put the olive oil, onion, garlic and a pinch of salt in a large microwaveable dish, mix well and heat on high for 3 mins. Meanwhile, combine the chicken stock and saffron in a jug and leave to infuse for a couple of minutes.

STEP 2

Stir the paprika, rice, chicken and chorizo into the onions and garlic, then pour in the chicken stock and saffron before seasoning well. Cover and cook on high for 15 mins. Stir, cover and cook for a further 5 mins.

STEP 3

Uncover, being careful with the steam, then stir in the frozen peas and another 100ml water if it’s looking a little dry. Cook, uncovered, for 3 mins before drizzling with lemon juice and scattering over the parsley. Serve with lemon wedges for squeezing over.

Method 2

To make a quick and easy microwave cheat's paella, you'll need:

- 1 cup of rice

- 1 ½ cups of chicken or vegetable broth

- 1/2 onion, diced

- 1 bell pepper, diced

- 1/2 cup of frozen peas

- 1 clove of garlic, minced

- 1 teaspoon of paprika

- 1/2 teaspoon of turmeric

- 1/2 teaspoon of salt

- 1/4 teaspoon of black pepper

- 1/2 pound of chicken or seafood (optional)

Here's how to make it:

1. In a microwave-safe dish, combine the rice, broth, onion, bell pepper, peas, garlic, paprika, turmeric, salt, and black pepper. Stir well to combine.

2. If using chicken or seafood, add it to the dish and mix it in with the rest of the ingredients.

3. Cover the dish with plastic wrap or a microwave-safe lid and microwave on high for 10 minutes.

4. Carefully remove the dish from the microwave and give it a stir. Cover the dish again and microwave for an additional 5-10 minutes, or until the rice is cooked through and the liquid is absorbed.

5. Let the paella sit for a few minutes before serving. Enjoy your quick and delicious cheat's paella!

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog