Guinea Fowl Paella

Ingredients:

500 g guinea fowl breasts, cut into 3 cm strips

1 tbsp vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

500 ml chicken stock or stock from the guinea fowl bones

200 g long-grain rice

1 tsp dried oregano

1 tsp paprika

1/2 tsp cayenne pepper

1/4 tsp salt

1/4 tsp ground pepper

1/8 tsp turmeric

400 g tin chopped tomatoes

1 red bell pepper, de-seeded and cut into strips

1/2 tin (250 g) black-eyed peas or any beans or peas

Cooking Instructions:

Heat the oil in a pan and cook the guinea fowl strips until they are almost done. Remove the meat and set aside then fry the onion and garlic. Cook until the onion has softened then add the rice and fry for a few minutes before adding the stock, rice, pregano, paprika, cayenne pepper, salt, pepper and turmeric. Bring to a boil, reduce to a simmer and cook, covered, for 15 minutes. Add the tinned tomatoes, bell pepper and beans. Stir, cover, and simmer for 5 more minutes, until the rice is tender. Add the meat, cook for a few minutes to heat the meat then serve.

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