Spanish Paella

 

Serves 6
Preparation Time:  30 minutes
Cooking Time:  Approx 30 minutes

You can choose from the Optional list of ingredients to tailor make your Paella.

This is a spectacular dish both to impress and taste - Bon Appetit!

 
 

Ingredients:

 

• 300g Risotto or Paella rice

• Olive Oil

• 6 x boneless chicken breasts or thighs

• 120g chorizo, thinly sliced

• Spanish onion, chopped

• Large Red Pepper, sliced

• One Fennel, quartered and sliced

• 1 heaped tsp Smoked Paprika

• 2 pinches Saffron

• 1 tsp dried thyme

• 4-6 fat cloves garlic, crushed

• Glass of white wine

• 400g can chopped tomatoes

• 900 ml / 1 1/2pt fish stock (You can use more wine and less stock, but add gradually)

• Sea Salt

• 1 teaspoon Wholegrain mustard

• 1 teaspoon Sweet Paprika

• Freshly Ground Black Pepper

• 250g  / 9 oz raw peeled prawns (or frozen)

• 400g pack frozen seafood, thawed

• 1 pack white haddock, or other white fish (or second pack of frozen seafood mix)

• 500g fresh mussels, washed & scrubbed (you can buy these ready prepared)

• 200g / 7oz cherry tomatoes

• Lemon, cut into six wedges

• Handful Flat leaf parsley / or Basil

 

Method

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1. Heat some olive oil in a large deep pan and add the chicken pieces and gently brown on both sides.
    

2. Add the chorizo slices, allow the release of juices and cook for about 5 minutes.
    

3. Now add the onion and pepper slices and cook for about 5 minutes until soft, but not coloured.
    

4. Add the garlic, thyme, chopped tomatoes, stir for 2 minutes.
    

5. Add the rice, season with salt and pepper and stir to coat the rice.
    

6. Stir in the chicken stock and then add the mustard, paprika and saffron.   The mixture should be bubbling gently and should be stirred constantly for about 10 - 15 minutes to prevent sticking to the bottom of the pan.
    

7. Add the fennel and cook for a further 5 minutes.
    

8. Now add the prawns and frozen seafood, cover with a lid for 3 minutes and at this stage, checking that the prawns are covered,  pink and properly cooked.
    

9. If you choose to use fresh squid and fresh mussels instead of the frozen seafood, then you must cover and cook for a further ten minutes.
    

10.  Add the cherry tomatoes, cover and cook for a further 2 minutes.
     

11.  Finally, fold in chopped parsley and serve with lemon wedges.