Spanish Cuisine – Paella Recipe

Elvis Elvis

Classic Spanish recipe, usually cooked with chicken, shellfish and sometimes snails. This recipe includes the classic ingredients, but has some fun! My favourite combination is chunks of salmon and king prawns, both added near the end of cooking

Difficulty Rating: Intermediate

Serves: 6

1 large onion
2 cloves of garlic, finely sliced
4 chicken thighs
8 oz firm white fish such as cod
1 lb of shellfish such as clam’s / mussels, debearded and cleaned
6 King Prawns
6 oz squid
8 oz chorizo sausage, sliced
1 red pepper
Pinch of saffron, infused in 15ml’s of boiling water
4 tomatoes, skinned and deseeded
4 oz frozen peas
12 oz long grain rice
2 tsp paprika
1 lemon
¼ pt of dry white wine
2 tsp chopped fresh thyme
2 pints of chicken stock

Spanish Cuisine   Paella Recipe

Heat the oil in the pan over a medium heat, add the chicken pieces and brown all over. Transfer to a plate. Add the onions to the pan and sauté until golden. Add the chorizo and red pepper and cook for 3-4 minutes. Add the paprika, tomatoes, saffron, and garlic, and sauté for a further 3 min. Add the rice to the pan and stir until each grain of rice is coated in the cooking ingredients. Cook for a further 3 min, before adding half of the stock, bring to a simmer for 5 min, before adding the remaining stock, chicken, fish gently. Turn the heat down and cook with a lid on for 15 min. Meanwhile, heat the wine and thyme in a pan and add the mussels, place the lid on, shake and leave on a medium heat for about 3 min until the mussels are open. Once cooked, shell half the mussels, and keep all to the side. After 15mins add the prawns, peas and mussels to heat through. Cut the lemon into segments and place on top. Serve straight to the table in the paella dish or pan, and dig in!