Awesome Dudes Awesome Chicken Paella
June 4th 2008 04:47
So... what’s goin’ on?
I was hitting golf balls into a crowd of kids, and they were all screaming and crying like the little pussies they are. I yelled out to them “you’re lucky I’m using an iron you little maggots” So this old man comes over and he starts yelling at me, I stood there and looked him up and down, then pulled out a putter and hit him in the eye. He’s lying on the ground coughing and holding his eye and he’s trying to say something to me, but his false teeth fall out, so it’s all mumbles and dribbles. So out comes big bertha and I drive those teeth right into the crowd of kids. Shards fly everywhere, and I like to think some of that shrapnel went into the kids eyes. (Man I hate kids)
Paella eh, it’s a Spanish rice dish cooked in a paella pan, but I haven’t got one of those so I whip it up in a frypan. Now this might not be authentic, but it still kicks arse.
What you need-
500gm of free range chicken breast
3 chorizo sausages
4-5 cloves of garlic
Big red onion
Green capsicum
A can of crushed tomatoes
2 cups of Arborio rice
1 litre of chicken stock
3 teaspoons of hot paprika
3 teaspoons of turmeric
Salt n pepper
Lemon
Olive oil
What you do-
Alright, chop the chorizos, onion and garlic and put to the side. Then chop your chicken into cubes about 2cm thick, place in a bowl with the paprika and turmeric, rub in with your fingers. Get a frypan heated up and throw in the chorizos with a splash of oil, fry for 2-3 mins, then throw in the onion and garlic and fry for a further 3-4 mins. Now scoop out the chorizo mixture and put in a bowl, be sure to leave oil from the chorizos in the pan. Throw in the chicken cooked until sealed, then throw in a 1cup of stock, lower heat and cover for five mins, uncover and cook for a further 8 mins or until most of the liquid is absorbed.
Now put in the rice, tomatoes and 2cups of stock and simmer for 15 mins stirring every few minutes.
Chop capsicum (on a clean board) in to 1cm cube things, and put into pan with the chorizo mixture and the last cup of stock. Simmer for another five minutes stirring regularly then take off heat and cover for 5-10 mins. Serve with a lemon wedge.
In Spain they would normally eat it straight out of the paella pan, but you can put it in a bowl.
Fun fact No55- I don’t own a set of golf clubs.
Nomad (Awesome Dude)
I was hitting golf balls into a crowd of kids, and they were all screaming and crying like the little pussies they are. I yelled out to them “you’re lucky I’m using an iron you little maggots” So this old man comes over and he starts yelling at me, I stood there and looked him up and down, then pulled out a putter and hit him in the eye. He’s lying on the ground coughing and holding his eye and he’s trying to say something to me, but his false teeth fall out, so it’s all mumbles and dribbles. So out comes big bertha and I drive those teeth right into the crowd of kids. Shards fly everywhere, and I like to think some of that shrapnel went into the kids eyes. (Man I hate kids)
Paella eh, it’s a Spanish rice dish cooked in a paella pan, but I haven’t got one of those so I whip it up in a frypan. Now this might not be authentic, but it still kicks arse.
What you need-
500gm of free range chicken breast
3 chorizo sausages
4-5 cloves of garlic
Big red onion
Green capsicum
A can of crushed tomatoes
2 cups of Arborio rice
1 litre of chicken stock
3 teaspoons of hot paprika
3 teaspoons of turmeric
Salt n pepper
Lemon
Olive oil
What you do-
Alright, chop the chorizos, onion and garlic and put to the side. Then chop your chicken into cubes about 2cm thick, place in a bowl with the paprika and turmeric, rub in with your fingers. Get a frypan heated up and throw in the chorizos with a splash of oil, fry for 2-3 mins, then throw in the onion and garlic and fry for a further 3-4 mins. Now scoop out the chorizo mixture and put in a bowl, be sure to leave oil from the chorizos in the pan. Throw in the chicken cooked until sealed, then throw in a 1cup of stock, lower heat and cover for five mins, uncover and cook for a further 8 mins or until most of the liquid is absorbed.
Now put in the rice, tomatoes and 2cups of stock and simmer for 15 mins stirring every few minutes.
Chop capsicum (on a clean board) in to 1cm cube things, and put into pan with the chorizo mixture and the last cup of stock. Simmer for another five minutes stirring regularly then take off heat and cover for 5-10 mins. Serve with a lemon wedge.
Awesome Paella
In Spain they would normally eat it straight out of the paella pan, but you can put it in a bowl.
Fun fact No55- I don’t own a set of golf clubs.
Nomad (Awesome Dude)
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No worries Jason King I hope thats a good thing...