Paella
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
5
ingredients
- 1 onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 1 large tomatoes (chopped)
- 1 small red pepper (chopped)
- 200 g chicken thighs (in bite sized pieces)
- 1 1⁄2 teaspoons salt
- 10 saffron strands
- 1 teaspoon smoked paprika (or less)
- 300 g rice (Paella)
- 750 g chicken stock
- 12 -15 medium prawns (tails only)
- 5 large prawns
- 2 calamari (cut in rings)
- 8 mussels
- 1⁄2 cup green peas
- 1 lemon (cut into wedges)
directions
- Fry chicken in a few teaspoons olive oil until golden. Remove from pan.
- Gently fry onions in olive oil until golden. (approx 5 mins).
- Add garlic and cook for another few minutes.
- Add red pepper and tomato. Cook until tomato is very soft.
- Add rice, chicken, stock and spices and heat until simmering. Put the timer on for 20 minutes.
- Add prawns and calamari and push into the liquid. The Paella should be simmering quite strongly. Rotate pan so it all cooks evenly.
- With 8 minutes (12 min) to go, push mussels into the rice and lay large prawns on top.
- After 4 mins (turn prawns over) and place peas on top.
- When the timer goes, put some foil loosely over the pan and wait 3 minutes.
- Push lemon into the paella and serve.
- Serve from pan and get people to squeeze lemon over their serves.
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RECIPE SUBMITTED BY
Cooking is my passion. I love that my family eat healthy delicious food. It is a challenge making food that the kids (7 and 8), the adults (one a chilli lover) and the german grandmother all love.
My pet food peeve is the excessive use of cream, oil and butter.
My favourite cookbooks are Stephanie's, an Australian classic, and Italian Cooking by Women's Weekly.
I used to live in Melbourne which had the most wonderful restaurants and shops. Canberra is good but it's not Melbourne.
I also lived in Japan for 5 years. I suspect that is why I don't like rich food. Also my husband is lactose intolerant so sadly I have to avoid cheese.