I'm a bit of a paella fan. I keep trying different recipes.So I can't believe that I've never posted one! OK, so this isn't my usual method, but it may be in the future! I've adapted it from Stephane Reynaud's "365 reasons to sit down and eat"... It's all about the sofrito... This one has chicken, prawns, chorizo and mussels. Lemon, avocado and coriander on top and drizzled with some Mexican chilli sauce.
Here's the recipe.
150ml olive oil
300-400g prawns, peeled and deveined
1 large chicken breast or 3 chicken thighs, cut into large pieces
300g squid (optional)
1 1/2 brown onions, chopped finely
6-8 garlic cloves, chopped finely
2 chorizos, sliced
8-10 mussels, scrubbed
1 red capsicum, sliced
150g cherry tomatoes, halved
Small handful of basil leaves, chopped
2 cups short grain rice (calasparro rice is the real deal for paella...)
2 cups white wine
2-3 cups chicken stock
a pinch of saffron threads
Add a little of the olive oil to a paella pan oir frypan. Sear the prawns on either side in a hot pan (paella pan or frypan) and then put them in the fridge for later.
Add rest of olive oil. Brown the chicken pieces and put in the fridge.
Add onion and garlic and cook for about 5 mins, Add chorizo and continuie cooking, stirring the chorizo.
Add rice and cook, stirring on medium heat until rice is translucent (pearly).
Add white wine and saffron and stir until combined. Bring to simmer. Add cherry tomatoes, basil and capsicum.
Add chicken stock gradually as the rice cooks, stirring a little. Note that the base needs to get black and crust, so don't keep stirring it. The rice should take 20-25 min. After about 15 mins add the chikcen, then 5 mins later add the mussels and prawns (and squid, if using).
The liquid should be mostly absorbed before serving.
1 lemon or lime, cut into wedges
1 avocado, cut into chunks
A handful of chopped coriander
Mexican chilli sauce (ie. NOT asian sweet chilli)