Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
READY IN
20 mins
COOKING TIME
12 mins
PREP TIME
10 mins
SERVES
Serves 2-3
ingredients
- 1-2 tbsp olive oil
IN STOCK - 1 banana shallot or medium onion, peeled and chopped
- 2 carrots, peeled and diced
- ¼ tsp dried oregano
- 1 litre ml chicken stock, simmering (shop bought or homemade)
- 125 g Fideu Perla short strand pasta
- 200 g diced cooked chicken
- 80 g peas
- Salt and pepper, to taste
- 2 spring onions, sliced
- Water or more stock, as needed
Method
1) Place a large saucepan on a low-to-medium heat with a splash of olive oil. Add the shallot and carrots. Cook, stirring occasionally, for 5-6 minutes, until the vegetables soften.
2) Pour in 750 ml chicken stock, and bring to a simmer.
3) Add the oregano, fideus, peas and chicken and cook for 3-4 mins until the pasta is cooked. Stir through the spring onions. Taste and adjust the seasoning with salt and pepper, add more stock if required, and serve.
Little tip
Stir through a dollop of fresh pesto and add a sprinkle of cheese if you are looking for more robust flavours
ingredients
- 1-2 tbsp olive oil
(each)
IN STOCK - 1 banana shallot or medium onion, peeled and chopped
- 2 carrots, peeled and diced
- ¼ tsp dried oregano
- 1 litre ml chicken stock, simmering (shop bought or homemade)
- 125 g Fideu Perla short strand pasta
- 200 g diced cooked chicken
- 80 g peas
- Salt and pepper, to taste
- 2 spring onions, sliced
- Water or more stock, as needed
