Music, Art & Cookery
Preparation Time: 30 minutes
Cooking Time: Approx 30 minutes
You can choose from the Optional list of ingredients to tailor make your Paella
300g / 11 oz Risotto or Paella rice
6 x boneless chicken breasts or thighsLarge 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 fat cloves garlic, crushed
Glass of white wine
400g can chopped tomatoes
900 ml / 1 1/2pt chicken stock
Freshly Ground Black Pepper
250g / 9 oz raw peeled prawns
400g pack frozen seafood, thawed - (or use
2 small squid, (properly prepared)
500g fresh mussels, washed & scrubbed)
200g / 7oz cherry tomatoes
Lemon, cut into six wedges
Handful Flat leaf parsley / or Basil
AND THIS IS WHAT YOU DO....
Heat some olive oil in a large deep pan and add the chicken pieces and gently brown on both sides.
Add the chorizo slices, allow the release of juices and cook for about 5 minutes.
Now add the onion and pepper slices and cook for about 5 minutes until soft, but not coloured.
Add the garlic, thyme, chopped tomatoes, stir for 2 minutes.
Add the rice, season with salt and pepper and stir to coat the rice.
Stir in the chicken stock and then add the 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.
Add the fennel and cook for a further 5 minutes.
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.
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.
Add the cherry tomatoes, cover and cook for a further 2 minutes.
Finally, fold in chopped parsley and serve with lemon wedges.