Spanish Paella
Serves 6
Preparation Time: 30 minutes
Cooking Time: Approx 30 minutes
You can choose from the Optional list of ingredients to tailor make your Paella
Ingredients:
300g Risotto or Paella rice
Olive Oil
6 x boneless chicken breasts or thighs
120g chorizo, thinly sliced
Spanish onion, chopped
Large Red Pepper, sliced
One Fennel, quartered and sliced
1 heaped tsp Smoked Paprika
2 pinches Saffron
1 tsp dried thyme
4 fat cloves garlic, crushed
Glass of white wine
400g can chopped tomatoes
900 ml / 1 1/2pt fish stock
Sea Salt
1 Teaspoon Wholegrain mustard
1 Teaspoon Sweet Paprika
Freshly Ground Black Pepper
250g / 9 oz raw peeled prawns
400g pack frozen seafood, thawed
1 pack white haddock, or other white fish (or second pack of frozen seafood mix)
500g fresh mussels, washed & scrubbed)
200g / 7oz cherry tomatoes
Lemon, cut into six wedges
Handful Flat leaf parsley / or Basil
AND THIS IS WHAT YOU DO....
- Heat some olive oil in a large deep pan and add the chicken pieces and gently brown on both sides.
- Add the chorizo slices, allow the release of juices and cook for about 5 minutes.
- Now add the onion and pepper slices and cook for about 5 minutes until soft, but not coloured.
- Add the garlic, thyme, chopped tomatoes, stir for 2 minutes.
- Add the rice, season with salt and pepper and stir to coat the rice.
- Stir in the chicken stock and then add the mustard, paprika and saffron. The mixture should be bubbling gently and should be stirred constantly for about 10 - 15 minutes to prevent sticking to the bottom of the pan.
- Add the fennel and cook for a further 5 minutes.
- Now add the prawns and frozen seafood, cover with a lid for 3 minutes and at this stage, checking that the prawns are covered, pink and properly cooked.
- If you choose to use fresh squid and fresh mussels instead of the frozen seafood, then you must cover and cook for a further ten minutes.
- Add the cherry tomatoes, cover and cook for a further 2 minutes.
- Finally, fold in chopped parsley and serve with lemon wedges.