Paella
Fresh seafood paella with saffron and aromatic paprika - it is a true Spanish dish.
Ingredients
(serves 4-6):
- 1kg Ferron or Calasparra rice
- 2 onions, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 4 tomatoes, diced
- 4 garlic cloves, crushed
- 4 tablespoons olive oil
- 4 chorizo sausage, diced
- 1kg boneless chicken thighs, diced
- 20 tiger prawns, diced
- 20 fresh mussels
- 1kg fish pieces, diced
- 1kg scallops, diced
- ½ bunch fresh thyme
- ½ bunch fresh parsley
- 150g baby spinach leaves
- 3 litres saffron stock
Method
- Fry diced vegetables, garlic, diced chicken thigh & chorizo in vegetable oil in a paella pan.
- When vegetables softened add rice, then fry for further 2 minutes.
- Add saffron stock and bring to the boil, then turn down & simmer, adding saffron stock bit by bit and stirring continuously
- Once rice is cooked 2/3s through, add all seafood and stir through and cook for a further 3-4 minutes. Add chopped herbs and spinach, and serve with crusty bread and chilled white wine.