Recipe Categories
Seafood
Squid

Lynn's Chicken Squid Paella

4 x Skinless, boneless chicken thighs
2 x Garlic cloves, crushed
1 x Onion, chopped
1 tbl Olive oil
175 gm Green beans, sliced (6oz)
6 x Halves of sun dried tomatoes in seasoned, drained and chopped oil
250 gm Squid, cleaned and sliced into rings (8oz)
    A pinch of saffron strands, (optional)
250 gm Risotto rice, (8oz)
600 ml Fish stock, (1 pint)
    Salt and pepper

 Method :
Place the chicken, garlic and onion in a non-stick frying-pan or paella pan with the oil and gently fry for about 10 minutes until the chicken is golden brown.
Add the beans, sun-dried tomatoes and the squid and continue cooking for 2 minutes.
Add the saffron, if using, and the rice; stir well over a moderate heat for 5 minutes until the rice begins to turn opaque.
Pour the stock into the pan, season and bring to the boil. Lower the heat and simmer, without stirring, for 20-25 minutes until the rice is cooked and the stock has been absorbed.