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Paella

 

• 40 ml olive oil

• 1 onion , chopped

• 1 red pepper , chopped

• 2 garlic cloves , chopped

• 1 tomato , chopped

• 50 g Spanish chorizo sausage , diced

• 2 boneless chicken thighs , cut in cubes

• 300 g short grained rice

• 120 ml white wine

• 800 ml chicken stock

• 1 tsp saffron threads

• 100 g peas

• 8 large prawns , peeled and head still on

• 2 squid , cut into rings

• 200 g clams

• 1 ½ tsp paprika

• salt and pepper

• lemon wedges

• 1 30cm paella pan

• 1 wooden spoon

• 1 sheet of aluminium foil

 

Oven Temperature:180° c  -  360° f

Step 1: Begin the paella

Put the paella pan over a medium to high heat. Once it has heated up add some of the oil and

then the chicken pieces. Season with salt and pepper. Fry for a few minutes, stirring

occasionally to help even cooking. Add the chorizo and stir in. Let it cook for a minute. Add

the onions and mix them in. Add the red pepper, garlic, tomato and then the rice, stirring

them all in well. Add the wine, saffron and the paprika. Mix it all together. Add enough of the

hot chicken stock to cover all the ingredients. Bring it to a bubbling simmer. Lower the heat

slightly, so that it cooks whilst still gently bubbling. Cook for 7-10 minutes until most of the

liquid has been absorbed, but not all.

 

Step 2: Add the seafood

Add the clams, pushing them under the surface with your hands, to ensure that they

cook. Lay the prawns around the pan, then the squid. Sprinkle the peas over and

season with salt and pepper. Cover the pan with foil. Let it cook for 3-5 minutes more.

Turn off the heat. Let it stand for a further 5 minutes, still covered with the foil.

 

Step 3: Serve

Remove the foil. Heap a generous portion onto a serving plate. Garnish with some

lemon wedges and your paella is ready to serve. It goes well with fresh bread and a

glass of wine.

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