Paella
Paella for six, a feast worth gathering for! Golden rice infused with saffron, paprika, juicy chicken, fresh prawns, mussels, clams, and squid. Finish with lemon and parsley!
Ingredients
- 50ml olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 tsp sweet smoked paprika
- Pinch of saffron
- 300g paella rice
- 400g tinned chopped tomatoes
- 900ml chicken stock
- 6 chicken thighs, bone and skin on
- 200g prawns, shell on
- 600g mussels
- 600g clams
- 4 squid, sliced
- 1 green pepper
To serve
- 1 lemon juice
- 1 small bunch flat leaf parsley
- salt and pepper
Method
- In a large frying pan or paella pan, heat the oil and fry the chicken for 4 minutes.
- Add the onions and garlic and then add the paprika, saffron and pepper and then add the rice and tomatoes and stock.
- Simmer for 30 minutes then add the mussels, clams, squid and prawns and cook for a further 5 minutes .
- Season, sprinkle over parsley, squeeze over lemon and serve.
Ingredients
- 50ml olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 tsp sweet smoked paprika
- Pinch of saffron
- 300g paella rice
- 400g tinned chopped tomatoes
- 900ml chicken stock
- 6 chicken thighs, bone and skin on
- 200g prawns, shell on
- 600g mussels
- 600g clams
- 4 squid, sliced
- 1 green pepper
To serve
- 1 lemon juice
- 1 small bunch flat leaf parsley
- salt and pepper
Method
- In a large frying pan or paella pan, heat the oil and fry the chicken for 4 minutes.
- Add the onions and garlic and then add the paprika, saffron and pepper and then add the rice and tomatoes and stock.
- Simmer for 30 minutes then add the mussels, clams, squid and prawns and cook for a further 5 minutes .
- Season, sprinkle over parsley, squeeze over lemon and serve.
