Spanish Paella

When thinking of Spain, we think of tapas, delicious sangria and of course the best, tastiest paella. We just love it! Paella is a great idea for a get together with friends or family. Prepare a huge pan, place it in the middle of the table, and serve with an easy salad and wine. A nice evening is guaranteed. If seafoods aren’t your favourite, you can easily substitute extra chorizo and chicken in their place.

Ingredients:

  • 500 grams paella rice (or risotto rice)
  • 2 litres chicken stock
  • 6 chicken tights
  • 10 large raw shell-on king prawns
  • 500 grams mussels
  • 6 rashers of smoked streaky bacon
  • 100 grams chorizo
  • plain flour (to dust the chicken)
  • 2 tbsp. olive oil
  • 1 onion
  • 4 cloves of garlic
  • ½ a bunch of fresh flat-leaf parsley
  • 2 large pinches of saffron
  • 1 tsp. smoked paprika
  • 2 handfuls of fresh or frozen peas
  • 1 lemon and olives (optional)

How to prepare:

  1. Preheat the oven to 190ºC
  2. Cut the chicken tights into coarse pieces, season with salt and pepper, and dust with flour.
  3. Add the olive oil in a large, deep pan and fry the chicken until they’re golden brown on the outside. Then take them out of the pan and place them in the oven for appr. 20 minutes. Check if the chicken is already cooked through after 10 minutes, as every oven is different. When cooked through, remove from the oven.
  4. Slice the chorizo, chop the onion, garlic and parsley.
  5. Place the large, deep pan back on the heat, add the chorizo and bacon, and fry until browned and crispy. Then add the onion, garlic and half of the parsley as well.
  6. Heat the chicken stock in another pan. Infuse half of the stock with the saffron.
  7. Add the smoked paprika, rice and infused stock in the pan with the chorizo and leave to cook for appr. 20 minutes. Stir occasionally.
  8. After 20 minutes, add the other half of the stock, prawns, mussels and peas. Cook for 10 minutes on medium heat with the lid on the pan.
  9. When ready, add the chicken and the other half of the parsley.
  10. Serve with slices of lemon and some olives if you like.
  11. Enjoy!