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KV15

Paella

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A spanish rice dish with chicken and seafood

Ingredients

  • 1 can good italian diced tomatoes
  • 1 onion diced finely
  • 3 cloves finely chopped garlic
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 3 tablespoons olive oil (extra virgin)
  • 1 handful of medium grain rice per person
  • 200 g chicken pieces browned
  • 2 to 3 chorizo sausages sliced half centimetre slices
  • 10 green prawns
  • 10 mussels in the shell
  • 1 litre hot chicken stock infused with good pinch of saffron
  • Half a cup frozen baby peas
  • Quarter of a bunch of chopped coriander
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Method

  1. Use a paella pan or large deep frying pan
  2. Fry sliced chorizo for a minute each side until golden and remove.
  3. Brown chicken pieces skin side down for 3 minutes each side and remove
  4. Add olive oil to pan and fry onion for 5 minutes until translucent (do not brown)
  5. Add garlic and fry 1 minute
  6. Add chopped tomatoes and smoked paprika
  7. Fry 5 minutes add salt and pepper
  8. Add rice and fry 2 to 3 minutes mixing tomato mixture through
  9. Place chicken pieces and chorizo on top of rice
  10. Add hot stock (500 ml at a time as it evaporates) - do not let rice dry out, should be kept quite wet
  11. Cook 15 minutes (do not stir)
  12. Add prawns and mussels to the top of paella and peas
  13. Cook for a further 5 to 7 minutes turning prawns once when pink and mussels are opened
  14. Serve with crusty bread and sprinkled with chopped coriander l
No Rating

Notes & Tips

The bottom of the paella will be crusty but this is the best bit

Recipe Rating

4
Preparation Time: 20M
Cooking Time: 20M

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