Spanish Paella
, 45 min, Serves 5–6
Saffron rice simmered uncovered with chicken, chorizo and seafood; the prawns and mussels flavour the rice as they cook.
| 1 tbsp olive oil (to sear) | Brown chorizo 3 min, remove | Sear squid 90 sec, remove | Cook onion & garlic 2 min | Add pepper, cook 1 min | Brown chicken 2 min | Stir in rice to coat | Add chorizo, tomato, broth, saffron | Simmer 10 min, no stirring | Add peas, prawns & mussels | Simmer 8 min until prawns opaque | Top with squid & chorizo, rest 5 min | Garnish with parsley & lemon |
| chorizo, sliced 1/2 cm thick (most of the 200 g, for the rice) | ||||||||||||
| 200 g squid, cut into 7 mm rings | ||||||||||||
| 1 tbsp olive oil (for aromatics, if needed) | ||||||||||||
| 1 onion, diced | ||||||||||||
| 3 garlic cloves, minced | ||||||||||||
| 1 red bell pepper, diced | ||||||||||||
| 300 g chicken thighs, cut into 3.5 cm pieces | ||||||||||||
| 300 g paella rice | ||||||||||||
| chorizo, reserved for garnish (1/4 of the 200 g) | ||||||||||||
| 185 ml canned crushed tomato | ||||||||||||
| 840 ml chicken broth | ||||||||||||
| 1 tsp saffron threads | ||||||||||||
| 150 g frozen peas | ||||||||||||
| 12-16 medium prawns, shell on | ||||||||||||
| 12 large mussels, cleaned | ||||||||||||
| fresh parsley, chopped | ||||||||||||
| 2 lemons, cut into wedges |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.