Paul Merrett's Paella
Recipe by Paul Merrett from Ever Wondered About Food
Ingredients
- 2 tablespoons Olive Oil
- 6 chicken wings
- 3 chicken breasts skinned and cut into pieces
- 12 King Prawns shell on
- 2 Cloves Garlic peeled and chopped
- 4 vine Tomatoes diced
- 2 Romano Peppers deseeded and cut into long strips
- ¼ Smoked Paprika
- 300 g Calsparra Rice
- 4 strands Saffron
- 1 L hot chicken stock
- 50 g frozen peas
- 50 g frozen Broad beans
- 200 g tinned cannellini beans
- 200 g Mussels in their shells, cleaned
- 10 Cherry Tomatoes
- Salt & Pepper
To serve
- 1 rustic Baguette
Method
- Put the paella dish on the hob over 2 rings and heat 2 tbsp olive oil on a medium heat.
- Sauté the chicken wings and breast pieces until light golden.
- Add the prawns and stir.
- Add the garlic, chopped vine tomatoes, peppers and paprika. Shake the pan allowing the contents to sizzle for a few seconds.
- Stir in the rice and sprinkle on the saffron.
- Pour in the hot chicken stock and shake the pan again.
- Reduce the heat and leave for 10 minutes without stirring.
- Stir in the peas, broad beans, cannellini beans and mussels.
- Season to taste.
- Simmer gently for 10 minutes, then add the cherry tomatoes.
- Cook for 30 minutes without stirring.
- Check the rice doesn’t dry out or burn on the bottom of the pan. Add a little boiling water if necessary.
- Remove the pan from the heat and allow to stand for 5 minutes or until the rice has set.
- Serve with the rustic bread.
To serve
- Serve with the rustic bread.
