When I was growing up in Spain my mum’s paella would be served at the table every Sunday. This day was my favourite day of the week as my very favourite meal would be waiting for me!
SERVES: 4 PREP TIME: 10 min COOKING TIME: 20 min
1 packet of our Valencian Style Paella rice
2 chorizo sausages sliced
3 chicken thighs diced
1 calamari tube sliced
4 tiger prawns
1/2 cup fresh green peas (frozen will do too!)
1/2 cupsicum diced
3 tbs olive oil
3 tbs chopped tomatoes
4 cups chicken or fish stock
Chopped parsley and lemon wedges to serve
It is essential to this recipe to buy nice fresh seafood.
For a vegan version leave out the meat and seafood and substitute for your favourite veggies.
-Heat oil over high heat in a paella pan or wide shallow frying pan.
-Add chorizo, chicken, calamari and capsicum and fry for few minutes.
-Once browned add diced tomatoes, green peas and rice and fry for a further 2 minutes.
-Add stock and cook for 20 minutes or until water has been absorbed and rice is al dente.
-For the last 5 minutes of cooking add the prawns and mussels.
-Remember to do not stir the pan once the stock is added to ensure a golden crust on the base.
Serve with lemon wedges and chopped parsley and make sure to have a glass of nice wine and crusty bread to go with it! Enjoy.