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Paella de Pintada (Guineafowl Paella)
Guineafowl Paella (Paella de Pintada) is a traditional Equatorial Guinean recipe for a classic one-pot dish of guinea fowl breasts cooked with rice in a chicken stock and tomato sauce with black-eyed peas and spices. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Paella de Pintada (Guineafowl Paella).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Spice RecipesGame RecipesFowl RecipesBean RecipesEquatorial-guinea Recipes
This is an
Equatorial Guinean restaurant recipe using Guinea fowl. Yet, it remains very similar to other
West African one-pot rice dishes such as Jollof Rice.
Ingredients:
500g
guineafowl breasts, cut into 3cm strips
1 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
500ml chicken stock (or stock from the guinea fowl bones
200g 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
400g tin chopped tomatoes
1 red bell pepper, de-seeded and cut into strips
1/2 tin (250g) black-eyed peas (or any
beans or peas)
Method:
Heat the oil in a pan and cook the guineafowl 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, oregano, 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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