Ingredients
- Olive Oil for frying
- 300 g Chorizo Sausages
- 1 Diced Red capsicum 1cm cubes
- 180 g Tinned Artichokes in brine or oil
- 200 g Stringless green beans 3cm lengths
- 200 g peeled Tiger Prawns tails on
- 500 g chicken thighs cut into small pieces
- 1 teaspoon Smoked Paprika powder
- 1 Onion finely diced
- 2 birds eye chillis
- 5 Garlic Cloves finely chopped
- 4 sprigs Thyme
- 2 cups Spanish Rice or risotto rice as a substitute
- 16 Mussels
- ˝ cup white wine
- 5˝ cups Heated chicken stock with 1 tsp saffron
Method
- Put a splash of olive oil in the pan & fry the chorizo until it starts to release all the Spanish flavours then remove and put aside.
- Seal the prawns and remove.
- Coat the chicken in the paprika & fry till half cooked and remove.
- Add the capsicums, beans & artichokes to the same pan & sauté until brown, put aside, keeping the vegies separate from the meat.
- Lightly fry onions, chilli & garlic for a few minutes then add the rice and cook for a further minute until rice is well coated in all the flavours.
- Spread rice evenly over base of pan and then layer precooked ingredients on top. I always start with the meats to ensure they get cooked all the way through as you don’t stir the paella whilst cooking.
- Place down chorizo, chicken then vegies then pour over wine & most of hot stock, save a little to add towards end if needed.
- Top with the prawns & simmer on low for 10 mins.
- Add mussels and simmer for further 10 to 15 minutes.
- The mussels should be opening, the stock should be absorbed and the rice andante.
- Turn off the flame, cover it with foil and let it sit for a minute or so, so the Spanish flavours can do their flamenco.
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