Go Back

Paella

Print Recipe
Servings: 4 generous serves
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 100 ml extra virgin olive oil
  • 4 chicken thigh cutlets, about 400g – 500g
  • 125 g chorizo sliced into 5mm-6mm slices
  • 1 medium sized onion peeled, small dice
  • 4 garlic cloves peeled and crushed
  • 1 red capsicum destalked and deseeded, rinsed and cut into small batons
  • 1 cup short grained rice. Bomba or risotto
  • 1 tbsp tomato paste (optional)
  • 1 tsp paprika (optional)
  • 3- 4 cups chicken stock
  • seasoning
  • 100 ml dry white wine
  • bay leaf
  • cherry tomatoes or peeled diced tomato from 1 tomato
  • 1 tsp saffron thread
  • 12 mussels
  • 12 green prawns shelled but with tail left on
  • 200 g calamari cleaned and cut into rings or something fancier
  • parsley (optional)
  • ¾ cup green peas
  • ¼ lemon juiced

Equipment

  • I used a heavy bottomed, enamel coated baking dish, with about 3 litres of volume. Alternatively you could use an electric frying pan.

Method
 

  1. Assemble ingredients
  2. Season the chicken with salt and pepper, both sides and put aside while you prepare the other ingredients
  3. In your pan, heat the olive oil over medium heat. Pat the chicken dry with paper towel and place in the pan, skin side down.
  4. Brown the chicken for about 5 minutes before turning and cooking for a further 5 minutes
  5. Take the chicken out and keep aside
  6. Add the chorizo and sauté for about 5 minutes, before adding it to the chicken
  7. Reduce the heat a little and add the onion and garlic to the pan and ‘sweat’ for about 5minutes
  8. Add the rice and make sure the grains are well coated with oil
  9. Cook for a further 2 minutes. Do not scorch the rice
  10. Stir in the capsicum, bay leaf and saffron
  11. At this point add the paprika and tomato paste if you are using them
  12. Add the stock and wine. Reduce the heat to a slow simmer
  13. Reintroduce the chicken and chorizo and any collected juices to the pan
  14. Add the tomato and any tomato liquid
  15. Bring back to simmer, avoid stirring but make sure the all the rice is in the liquid
  16. Push the chicken into the stock
  17. Cook for 10 minutes. At this point the rice should have been cooking for about 16 minutes and there should be plenty of liquid
  18. Add the mussels. Push them into the liquid. Cover the pan if necessary.
  19. Cook for 5 minutes more.
  20. Discard any mussels that have not opened
  21. Add the prawns and calamari
  22. Add the peas and lemon juice
  23. Simmer for another 3minutes until the prawns are cooked
  24. Check the seasoning
  25. Sprinkle with chopped parsley
  26. Ready
  27. Best served in the cooking dish