On the Gourmet Trail. Spain: Paella

This delicious dish is from Spain and is the ideal meal for a night in with your friends and family.

 

Ingredients 

4 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 red pepper, chopped

125g (4¼ oz) fresh chorizo sausage, casing removed and diced

2 skinless, boneless chicken breast fillets, diced

350g (12 oz) uncooked Arborio rice

1.25 litres (2 pints) chicken stock

100ml (4 fl oz) white wine

1 sprig fresh thyme, leaves only

1 pinch saffron

Salt and freshly ground black pepper to taste

2 squid, cleaned and diced

2 tomatoes, seeded and chopped

75g (3 oz) frozen garden peas

12 large prawns, peeled and deveined

500g (1 1/4 lb) mussels, cleaned and debearded

Generous handful chopped parsley

8 wedges lemon to garnish

 

Method

1. Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes. Add chorizo, chicken and rice; cook for 2 to 3 minutes. Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. Bring to the boil and simmer for 15 minutes; stir occasionally.

2. Taste the rice and check to see if it is cooked. If the rice is uncooked, stir in 1/3 of the remaining stock. Continue cooking, stirring occasionally. Stir in additional stock as necessary. Cook until rice is done.

3. Stir in squid, tomatoes and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with aluminium foil and leave for 3 to 5 minutes.

4. Remove the foil and sprinkle parsley over the top. Serve in paella pan garnished with lemon wedges.

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