Possum’s Recipe Book

Possum’s Paella

Serves 2-4

 
Olive oil
2 boneless chicken thighs – cut in pieces
2 pieces bacon – diced
150g king prawns
1 orange pepper – diced
2 onions s- sliced
1 garlic clove – crushes
250g pearl barely
1 glass white wine
1 litre chicken stock
Handful parsley – chopped
Juice 1 lemon
Seas salt
Black pepper
 
Method
 
Heat large le creuset or casserole dish with large splash oil.
Add chicken and brown on all sides, add bacon and brown as well.
Then add pepper, onions and garlic.
Pour in wine and stock, juice of lemon.
Add pearl barley.
Season with salt and pepper.
Cook for 30mins and adjust liquids to make sure it 
has not dried out before the barley is soft.
Add king prawns to heat through.
 
Serve with lemon wedges and mixed salad or baby spinach.