Paella

    Ingredients

    • 300gms Chicken Thigh
    • 5 Chicken Drumettes
    • 10 Black Mussels
    • 10 Baby Clams
    • 2 Chorizo Sausages
    • 300gms Fresh Fish Pieces
    • 2 Fresh Blue Swimmer Crabs
    • 12 Large Prawns
    • 200gms Speck or Bacon
    • 2 Red Onions
    • 2 Cloves Garlic
    • 3tbs Smoked Paprika
    • 1 Pinch Saffron
    • 1 Bunch Parsley
    • 1 Bunch Basil
    • 500gms Arborio Rice
    • 1 Capsicum (finely chopped)
    • 2L Chicken Stock

    Instructions

    1. Fry off onion, garlic, paprika and diced capsicum in your pan. Add sausage, speck and chicken then fry off until they lightly brown and the paprika has cooked out.
    2. Add rice and stir through thoroughly. Once this is done, add your chicken stock until the rice is covered.
    3. Bring stock to a gentle simmer and add saffron. Place your lid on top and cook in a 180 degree oven for 10 minutes – this process allows all flavours to be infused into the rice and ensure all your meat is cooked well.
    4. Remove pan from oven and place back on stove to a low heat. You may need to add more stock at this stage. Now begin to add seafood in order of appropriate cooking time (shall elaborate in demonstration) Stir the seafood through and return the pan into the oven for 5 minutes with the lid removed. This shall allow the seafood to finish cooking and the rice to dry out a little. Simply serve individually or shared in the pan on top of a wooden cutting board. Garnish with fresh herbs and lemon wedges.

    Cooking time (duration): 30

    Number of servings (yield): 6

    Culinary tradition: Spanish