Miso Paella

Use frozen vegetable mix to make this quickly and easily.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Cook: 20 min

Ingredients

Rice 160g
Olive oil 3 tbsp
Shallot (or onion) 1 (1/2)
Chicken breast fillet 1
Salt & pepper as required
Frozen vegetables mix pack 3 handfuls
Chicken stock 1000ml
Miso 1 tbsp
Butter 1 tsp

Method

1
Put the olive oil in a large frying pan and add the finely chopped shallot and fry until nicely browned. Add the unwashed rice and fry on medium heat.
2
When the rice is translucent, add the chopped seasoned chicken and miso and fry.
3
When the chicken is nicely browned, add the butter and frozen vegetables. I used Tesco Mediterranean Charcoal Grilled Vegetables.
4
When the vegetables have defrosted, add half of the chicken stock and simmer. As a rule, you can use 1 stock cube per person.
5
Don't stir once you add the stock. Simply add the remaining stock a bit at a time and simmer, without a lid.
6
When the stock has reduced and you can hear the rice at the bottom of the pan crackling, it's ready. Transfer to a serving dish and sprinkle with finely chopped spring onions if you like.

Tips & Note

Miso Paella

Use frozen vegetable mix to make this quickly and easily.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Cook: 20 min

Ingredients

Rice 160g
Olive oil 3 tbsp
Shallot (or onion) 1 (1/2)
Chicken breast fillet 1
Salt & pepper as required
Frozen vegetables mix pack 3 handfuls
Chicken stock 1000ml
Miso 1 tbsp
Butter 1 tsp

Miso Paella

Recipe ID :2292 Posted on 09 JAN 2017

Serves 2

Cook 20min
views 6,295
printed 3

saved 1

Use frozen vegetable mix to make this quickly and easily.

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Ingredients

Print Ingredients Email Ingredients
160g
3 tbsp
1 (1/2)
1
as required
3 handfuls
1000ml
1 tbsp
1 tsp

Method

Cook
20min
1
Put the olive oil in a large frying pan and add the finely chopped shallot and fry until nicely browned. Add the unwashed rice and fry on medium heat.
2
When the rice is translucent, add the chopped seasoned chicken and miso and fry.
3
When the chicken is nicely browned, add the butter and frozen vegetables. I used Tesco Mediterranean Charcoal Grilled Vegetables.
4
When the vegetables have defrosted, add half of the chicken stock and simmer. As a rule, you can use 1 stock cube per person.
5
Don't stir once you add the stock. Simply add the remaining stock a bit at a time and simmer, without a lid.
6
When the stock has reduced and you can hear the rice at the bottom of the pan crackling, it's ready. Transfer to a serving dish and sprinkle with finely chopped spring onions if you like.
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