Paella

Recipe by:

This recipe is a wonderful meal to serve to friends - rich, creamy and bursting with authentic, vivid flavour

Paella

SERVES

8

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

60

MINUTES

CUISINE

Spanish

COURSE

Main

Method

  1. Put lots of olive oil in the paella pan. Add the pork and cook for a few minutes until the fat begins to run.

  2. Add the garlic, onions and peppers. Cook for four to five minutes, then add the chicken. Season with salt and freshly ground pepper.

  3. Then add the sliced chorizo. Sauté for 15 minutes, soak the saffron in a cup of warm chicken stock and stir around. Add to the pan.

  4. Add the rice (about ½ cup per person). Add stock to almost cover, stir to blend and then don’t stir again unless absolutely necessary. Add the peas.

  5. Bring to the boil and simmer really gently for about 20 minutes until the meat is cooked. About five minutes from the end of cooking add the mussels and the prawns in their shells. Continue to cook until the mussels open and the prawns are cooked.

  6. Stand over it and move the ingredients around a little. Bring the paella pan to the table. Scatter with lots of flat parsley sprigs and some freshly chopped tomato and chives. Serve immediately directly from the pan.

Ingredients

  • 6 tbsp extra virgin olive oil

  • 2 onions, chopped

  • 1 green pepper, cubed

  • 1 red pepper, cubed

  • 8 garlic cloves, sliced

  • 1 chicken, jointed and cut into smallish pieces

  • 225g streaky pork, cubed

  • salt 

  • pepper

  • 1 tsp saffron

  • 1kg  paella rice approximately (generous ½ cup per person)

  • 1.8-2.4l homemade chicken stock (use more if needed)

  • 1 chorizo sausage, sliced

  • 450g frozen peas

  • 450g mussels in shells

  • 12 prawns in shells

  • 4 ripe tomatoes

  • flat parsley sprigs and coarsely chopped

  • chives

  • Equipment:

  • Paella pan, 46cm  approximately

Method

  1. Put lots of olive oil in the paella pan. Add the pork and cook for a few minutes until the fat begins to run.

  2. Add the garlic, onions and peppers. Cook for four to five minutes, then add the chicken. Season with salt and freshly ground pepper.

  3. Then add the sliced chorizo. Sauté for 15 minutes, soak the saffron in a cup of warm chicken stock and stir around. Add to the pan.

  4. Add the rice (about ½ cup per person). Add stock to almost cover, stir to blend and then don’t stir again unless absolutely necessary. Add the peas.

  5. Bring to the boil and simmer really gently for about 20 minutes until the meat is cooked. About five minutes from the end of cooking add the mussels and the prawns in their shells. Continue to cook until the mussels open and the prawns are cooked.

  6. Stand over it and move the ingredients around a little. Bring the paella pan to the table. Scatter with lots of flat parsley sprigs and some freshly chopped tomato and chives. Serve immediately directly from the pan.