Wednesday, March 20, 2013


250g vermicelli
½ pc chicken (deboned)
1 pc red bell pepper
1 pc green bell pepper
2pcs. egg (boiled)
25g green peas
1 pc lemon
150g clams
150g mussels
3pcs. prawns
50g garlic (minced)
50g onions (sliced)
25g tomato paste
1 tbsp. paprika

1. Soak vermicelli in water for 5 minutes, drain and set aside.
2. Bring to boil clams and mussels reserved the stock.
3. In a large pan, sauté garlic and onions.
4. Add in the seafood and simmer for about 3 minutes.
5. Then add the tomato paste and sweet paprika.
6. Pour in the reserve stock and vermicelli and let it boil until cook.
7. Add the remaining ingredients and transfer in a paellera and continue cooking in the oven for about 10 minutes.

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