Chicken & seafood paella - paella pollo gambas
Mark Holland for Spanish Day
INGREDIENTS
20ml extra virgin olive oil (good quality)
2 brown onions, peeled, chopped
5 cloves garlic, chopped
½ teaspoon sea salt to taste
½ teaspoon freshly ground black pepper
1 tablespoon chilli flakes (hot)
½ teaspoon saffron threads, soaked in a little warm water (20-25 threads)
12 green prawns, shelled, de-veined, tail on
1 kilo cleaned black mussels
4 chorizo sausage, cut into small strips, bite size
6 boned chicken thigh fillets, skin off, bite size dice
100g smoked bacon, cut into strips
2 tomatoes, roughly chopped
1 yellow pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
1 green capsicum, deseeded and roughly chopped
2 teaspoons smoked paprika
1 bunch fresh, flat leaf, parsley, roughly chopped
150ml tomato passata
1 tin of chopped tomatoes, 400g (good Italian brand if possible)
375g Spanish paella rice
1 litre fresh chicken stock (boiling)
2 lemons, cut into wedges, pith & seeds removed
300ml Aioli (garlic mayonnaise)
METHOD
Heat a Spanish paella pan with a splash of olive oil.
Add the onion and garlic and cook gently for a couple of minutes until the onion is soft then add the chicken and cook for about 3 mins until it is sealed, season with salt and pepper.
Add the bacon and chorizo, continue to fry for 2-3 mins.
Add rice and stir so that rice is coated in the oil, cook for a few seconds then start to add the rest of the ingredients; saffron (and saffron soaking water), paprika, chilli flakes, capsicum, fresh tomatoes, tomato passata & tinned tomatoes.
Now stir to combine.
Add all the boiling stock to the pan, season.
Reduce heat and leave paella to cook slowly on a low simmer occasionally shaking the pan and giving it the occasional stir.
After approx 15 mins the rice will have absorbed all the stock, now add the green prawns and submerge them under the rice – cook for a further 2-3 minutes until the prawns are pink.
Steam the mussels separately (throw away any open mussels before cooking) by adding them to a large pan with a tight fitting lid and a little boiling water in the base of the pan, season, apply to a high heat for 2-3 minutes until the mussels open, strain and place on top of the paella (throw away any closed mussels).
Generously garnish the paella with the chopped parsley and serve with lemon wedges and aioli (garlic mayonnaise).
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