Ingredients
-
2 tablespoon Olive Oil
-
240g Chorizo
-
300g Mixed calamari and mussels
-
1 Large onion
-
3 Cloves Garlic
-
1 Red Pepper
-
350g Paella Rice
-
400g Tinned Chopped Tomatoes
-
400g Chicken Thigh FilletSkin on
-
900ml Chicken Stock
-
a pinch SaffronSaffron is very expensive there good quality paella spice mixes available to reduce costs
-
150g Frozen peas
-
10 Prawns
-
1 LemonCut into wedges
Directions
Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire.
I’m not sure where I first had paella, but I do remember the first time I had it home-cooked – I was for my birthday when I first moved to Thailand. My husband had bought a paella from the western supermarket in Pattaya plus all the ingredients. He was very organised and prepared expect taht he did realise that the paella was too big for the hob – the largest ring was at the back but far too close to the wall. What followed could only be described as a health and safety nightmare as both ring on the hob we turned on full and the paella rotated and moved between them. It sort of worked in the end.
We brought that paella back to the UK with us (I think we must be the only people in England with a Paella bought in Thailand) as it will alway bring back memories but I have taken over paella cooking duties now.
There are many different version of Paella in Spain and this is my take on the recipe – It might not be fully traditional (Valencians for example would never add chorizo to Paella) but it encapsulates the spirt of the dish and is very easy to make.
You can vary the combinations of meat and seafood in the paella to your own takes but do substitute the rice long grain, basmati or jasmine will not do. Paella rice absorbs the stock differently and is readily available in supermarkets. A pinch of turmeric or pre-mixed paella sachet will make the recipe more budget conscience as saffron can be very expensive.
Steps
|
1
Done
|
Chop the Chicken in to 3cm cubes |
|
2
Done
|
Slice the Chorizo into 1cm chunks and brown on each side in the pan and set aside. |
|
3
Done
|
Add the squid and cook for 30 second on each side then set aside |
|
4
Done
|
Add remaining oil and add garlic and onion. |
|
5
Done
|
Add the rice and mix until all the grains are coated in oil. |
|
6
Done
|
Reduce the heat to low, cover the paella (or frying pan with aluminium foil and let it cook gently for 10 minutes without stirring |
|
7
Done
|
Remove from the heat and rest for 5 minutes before serving. |
