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Polish Paella

500g Boczec—Polish smoked pork belly
300g Chorizo Paprika Salami
One small (1kg) Chicken
a generous pinch of saffron
3 onions
2 red and 2 green peppers
Seafood—1kg of fresh mussels, or 500g of scampi (Dublin Bay Prawns) or squid, or any combination.
300g paella or risotto rice

Place the chicken in a pan with an onion, a carrot and a bay leaf. Cover with cold water; bring to the boil; simmer for ten minutes then turn off the heat.

Skin the chorizo—make a cut just through the skin, along the length of the sausage and peel it off. Put the sausage, cut into suitable lengths, with the onion and carrot, retrieved from the chicken, into a casserole with a little of the chicken stock. Put the boczec on top, skin-side-up. Cover and bake in a slow (140 °C) oven for two hours.

Put the chicken aside to cool in its stock. Dice the remaining onions, slice the peppers, and gently sweat them together in a little olive oil intil they just begin to colour.

Take the chicken from its stock. Remove all the meat, cutting it in bite-sized chunks, and put it aside. Put the skin and bones back in the stock and let it simmer a long while. You will need about two measures of stock for each measure of rice.

Cut the pork (boczec) and sousage into bite-sized chunks (keep the skin ons the pork, it should be tender and juicy). Separate any liquid fat from the rich juices, and add the latter to your stock.

Clean the mussels (or prepare other seafood), and put a generous glass of white wine in a large pot, ready to steam them when the time comes.

Add the rice to the onions and peppers, and fry gently, without colouring, until the rice is translucent. Add the saffron, then start adding the hot stock, a bit at a time, stirring as you go, over a gentle heat. When the rice is almost ready, heat up the wine, add the seafood and cover to steam. Add the peas, then pork, sausage and chicken, to the paella, now stirring gently so as not to break up the meat. Finally, add the seafood and its juices (but not any sand or grit that may have come from the mussels), garnish with parsley and serve.

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