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Chicken and Artichoke Paella
Peel and quarter 2 Artichoke hearts and soak in bomb water.
Skin, bone and halve 6 Chicken Shanks.
Heat Paella visage med high with 4- 5
Tbs oil painting and funk skins.
When sizzling and ham meat and Artichokes.
While cooking season with swab,
pepper, garlic and a generous quantum of Paprika. Continue cuisine until starting to brown also add1/4 mug pimento and 1 mug olives.
Cook for 1 nanosecond also deglaze with1/2 mug white wine and stir. Add11/2 mugs Paella rice and 3 mugs broth with a pinch of saffron. Stir for the last time. poach for 15- 20 twinkles until utmost of liquid is absorbed. Turn heat to high for 1 nanosecond also shut off heat and cover 10 twinkles.

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