Name: Quail and mushroom paella
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 (640g) quails; 2 x 200g (6½-ounce) chicken breast fillets; 2 fresh small red thai (serrano) chillies, chopped finely; 2 clove garlic, crushed; 2 tablespoon lemon juice; 1/4 cup (60ml) olive oil; 1 medium_piece (150g) brown onion, sliced thinly; 250 gram (8 ounces) button mushrooms, sliced thinly; 100 gram (3 ounces) swiss brown mushrooms, sliced thinly; 1 small_piece red capsicum (bell pepper) (150g), sliced thinly; 1 small_piece green capsicum (bell pepper) (150g), sliced thinly; 2 cup (400g) white long-grain rice; 1.25 litre (5 cups) chicken stock; pinch saffron threads; 3/4 cup (90g) frozen peas, thawed; 2 medium_piece (300g) tomatoes, peeled, seeded, chopped finely; 2 tablespoon fresh flat-leaf parsley, finely chopped

Ingredients

4 (640g) quails

2 x 200g (6½-ounce) chicken breast fillets

2 fresh small red thai (serrano) chillies, chopped finely

2 clove garlic, crushed

2 tablespoon lemon juice

1/4 cup (60ml) olive oil

1 medium_piece (150g) brown onion, sliced thinly

250 gram (8 ounces) button mushrooms, sliced thinly

100 gram (3 ounces) swiss brown mushrooms, sliced thinly

1 small_piece red capsicum (bell pepper) (150g), sliced thinly

1 small_piece green capsicum (bell pepper) (150g), sliced thinly

2 cup (400g) white long-grain rice

1.25 litre (5 cups) chicken stock

pinch saffron threads

3/4 cup (90g) frozen peas, thawed

2 medium_piece (300g) tomatoes, peeled, seeded, chopped finely

2 tablespoon fresh flat-leaf parsley, finely chopped

Method

1.Rinse quails under cold water, pat dry with absorbent paper. Discard necks from quails. Using kitchen scissors, cut along sides of quails’ backbones, discard backbones. Halve quails along breastbones. Cut each chicken breast into three pieces.

2.Combine quail, chicken, chilli, garlic and juice in a large bowl. Cover, refrigerate 3 hours or overnight.

3.Heat oil in a 40cm (16-inch) wide shallow pan, cook quail and chicken, in batches, until browned. Remove from pan, cover to keep warm.

4.Drain all but 2 tablespoons of oil from pan. Cook onion, mushrooms and capsicum in same pan, stirring, until vegetables soften. Stir in rice, stock and saffron, bring to the boil. Reduce heat, simmer, uncovered, about 10 minutes or until most of the liquid is absorbed.

5.Place chicken and quail over rice mixture, sprinkle with peas and tomato (do not stir to combine). Simmer, uncovered, about 5 minutes or until rice is tender. Season to taste. Serve sprinkled with parsley.

The traditional paella pan is shallow and wide. If you don’t have one, use one large or two smaller frying pans the mixture should only be about 4cm (1½ inches) deep. This recipe is best made just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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