Paella
Adapted from allrecipes.com
Paella is a classic Spanish dish featuring saffron rice with Chorizo, chicken, and seafood. This easy recipe marinades the chicken in paprika and oregano for added flavour and adds the prawns at the last minute for fantastic results.
Ingredients
This recipe is for our large paella pan (measure???)
Marinade:
2 tbsp Olive Oil
1 tsp Paprika
2 tsp dried Oregano
Salt and Black Pepper
Paella:
1.5kg Chicken Thighs, boneless, sliced
800g Prawns, peeled and de-veined
800g Mussels (we used pre-cooked mussel meat)
800g Calamari strips/rings
500g Chorizo Sausage, sliced
2 kg short-grain White Rice (traditionally, Bomba or Calasparra is used, however we use Arborio successfully)
5 medium Onions, diced
Bulb of Garlic, crushed
6 Chillies
3 Red Bell Pepper, coarsely chopped
1 large Carrot, diced
Pinch Saffron threads
6 Bay Leaves
500ml White Wine
3 litres Chicken Stock
Zest of 1 lemon
Olive Oil
Parsley, chopped for garnish
Method
Mix marinade ingredients together and add chicken to marinate in the fridge (ideally a few hours or overnight)
Heat some oil in a large skillet or paella pan over medium high heat.
Fry chicken until cooked (5 to 10 minutes) and remove from pan.
If prawns are not pre-cooked, fry until cooked ( about 2 minutes) and remove from pan.
If calamari are not pre-cooked, fry until cooked and remove from pan.
If mussels are not pre-cooked, fry until cooked and remove from pan.
Fry Chorizo for 2 minutes.
Add onion, garlic and chilli and cook until the onion is translucent (about 5 minutes).
Add carrot & bell pepper and cook for a further 5 minutes.
Stir in rice. Cook and stir until rice is coated with oil, about 3 minutes (you may need to add a bit more olive oil).
Add wine and stir well.
Add saffron, bay leaves and lemon zest.
Add chicken stock and stir until well combined, then bring to a boil.
You may need to add some water if it looks too dry.
Reduce heat to medium-low, cover, and simmer for 20 minutes.
When the rice is nearly done, add the chicken and seafood back into the pan and push gently into the rice without disturbing the socarrat on the base (the browned or caramelised layer of rice at the bottom of the pan).
Sprinkle with parsley and serve.
Notes
I didn't keep a note of how much stock I used... this was a bit of a guess. Keep track if more water is required to update the recipe...