Paella
Simon Palomares
Serving size: Serves 8
Cuisine type: SpanishCooking time: Less than 30 minutes
Course: Main
INGREDIENTS
olive oil
½ a chicken cut into bite-size pieces
1 clove of garlic, finely chopped
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 ripe tomatoes, diced
3 cups medium grain rice
pinch saffron thread
½ litre chicken stock
½ litre white wine
pinch of salt
150g calamari rings
150g baby octopus cleaned
200g pipis or clams
8 prawns peeled
250 grams black mussels (boil to open first)
8 banana, tiger or king prawns, whole
2 lemons, cut into wedges
METHOD
Heat oil in a large flat frying pan or paella dish, not a wok, over medium heat and brown the chicken with the garlic; move to one side.
Stir in onion, green and red peppers and tomato in chicken juices to fry the base. Add in the rice and mix well. Add saffron threads and flood the pan with chicken stock and wine. Season with salt.
Add calamari rings, baby octopus, pipis (or clams) and peeled prawns and mix well. After this do not stir.
Simmer at low heat for ten minutes.
Place pre-cooked mussels around the edge of the pan, add chicken and fan whole prawns on top in a star pattern.
Simmer for another five minutes or until most of the stock has been absorbed by the rice.
Turn heat off, cover and let it rest for a few minutes. Serve with lemon wedges and enjoy!
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