Spanish Paella

5–6 people

45 min

A saffron-infused rice dish loaded with seafood, chorizo and chicken, cooked uncovered in one pan until the rice absorbs rich broth and seafood juices.

prepPeel and dice tomatoes, or measure canned crushed tomato
prepSlice chorizo 1/2 cm / 1/5" thick
prepCut squid into 7 mm / 1/4" thick rings
prepDice onion, mince garlic, dice red capsicum
prepCut chicken thigh fillets into 1.5" / 3.5 cm pieces
prepClean mussels and check freshness
prepChop fresh parsley, cut lemons into wedges
1–2 tbsp olive oil	Heat oil, sear chorizo until browned, 3 min	Sear squid 45 sec per side, remove both	Sauté onion & garlic 2 min, add capsicum 1 min	Add chicken, cook 2 min until lightly browned	Add rice, stir to coat in oil	Add tomato, reserved chorizo, broth & saffron, stir	Simmer uncovered 10 min, no stirring	Scatter peas, squidge in prawns & mussels	Simmer 8 min until prawns opaque, mussels open	Top with squid, cover & rest off heat 5 min
7 oz / 200 g chorizo (2 pieces), sliced 1/2 cm / 1/5" thick
200 g / 6 oz squid (calamari), cut into 7 mm / 1/4" thick rings
1 onion, diced
3 garlic cloves, minced
1 red capsicum / bell pepper, diced
300 g / 10 oz chicken thigh fillets, cut into 1.5" / 3.5 cm pieces
1 1/2 cups / 300 g paella rice (Bomba, Valencia or Calasparra)
2 juicy ripe tomatoes, peeled and diced, OR 3/4 cup / 180 ml canned crushed tomato
3/4 of the cooked chorizo (for cooking with rice)
3 1/2 cups / 840 ml chicken broth/stock (not low sodium) or homemade seafood broth
1 tsp saffron threads (or 1/4 tsp ground saffron)
1 cup / 150 g frozen peas
12–16 medium/large prawns, whole (shell on)
12 large mussels, cleaned & checked for freshness

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