Spanish Paella by Foodland Recipe Kitchen

Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Serves: 8

Ingredients

• 2 tbsp olive oil
• 2 chorizo, sliced
• 1 large onion, peeled and diced
• 3-4 garlic cloves, crushed
• 1 red capsicum, seeds removed and diced
• 1½ cups Calasparra/Bomba paella rice
• 2 large ripe tomatoes, peeled and diced
• 200g chicken thigh fillets, diced
• 3 cups chicken stock
• 1 tsp saffron threads
• ½ cup frozen peas
• 12 - 16 large green prawns
• 12 - 20 South Australian black mussels, cleaned

Equipment

• Paella Pan or Frying Pan

Instructions

1. Using a paella pan (30cm) or frying pan, heat olive
oil over a high heat. Add chorizo, cook to brown on
both sides, remove and set aside. Keep oil and juices in
the pan.

2. Gently sauté onion, garlic, capsicum in the pan for 2 -3
minutes, then add chicken and cook untill brown on all
sides. The chicken will still be raw on the inside.

3. Add rice and mix until all grains are coated in oil.
Then add ¾ of cooked chorizo, reserve ¼ for garnishing.

4. With the pan still on the heat, pour in the chicken
stock, tomato and saffron threads, stir to combine.

5. Allow to simmer over low heat so that the rice
doesn’t burn. Simmer for 10 minutes without stirring.

6. Scatter over peas, prawns and mussels, cook for a further 8 minutes.
Turn prawns if required and cook till mussels have opened and most of the liquid has
been absorbed.

7. Remove from heat, scatter with reserved chorizo and
cover for 5 minutes to heat and absorb remaining liquid.

8. Garnish with parsley and lemon wedges, take
to the table and serve immediately.