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Bill Granger

Paella

Ingredients

  • 80 ml olive oil
  • 1 thinly sliced chorizo sausage
  • 200 g french shallots sliced
  • Sea salt
  • 2 crushed garlic cloves
  • 2 teaspoons sweet paprika
  • ¼ teaspoon cayenne pepper
  • 500 g calasparra paella rice (or use arborio rice)
  • 400 g tin tomatoes chopped
  • ½ teaspoon saffron soaked in 1 tablespoon water
  • 1 red capsicum roasted, peeled and thinly sliced
  • 1¼ l chicken stock
  • 300 g chopped green beans
  • 18 large raw prawns peeled and deveined, tails left intact
  • 300 g black mussels beards removed
  • 2 tablespoons chopped flat-leaf parsley
  • Ground black pepper
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Method

  1. Heat 2 teaspoons of the oil in a large saucepan over medium-high heat. Add the chorizo and cook, stirring occasionally, for 6–7 minutes until it is crisp. Remove from the pan and set aside.
  2. Reduce the heat to medium and add the remaining oil to the pan. Add the shallots and sprinkle with sea salt. Cook, stirring frequently, for 5 minutes, or until soft. Add the garlic, paprika and cayenne and cook, stirring, for another minute. Add the rice and stir to coat the grains with oil. Add the tomatoes, saffron, pepper and stock. Bring to the boil and then reduce the heat to low, cover and cook, stirring occasionally, for 15–20 minutes until the rice is almost tender.
  3. Add the beans, prawns and mussels and return the chorizo to the pan. Cover and cook for another 10 minutes, or until the mussels have opened and the prawns are cooked through (discard any mussels that haven’t opened after this time). Stir through the parsley and season to taste with salt and pepper.
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Notes & Tips

Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

Recipe Rating

4

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