A Taste of Spain – How to Make the Perfect Paella

Paella is a traditional Spanish rice-based dish and the name Paella refers to the dish it is cooked in – a large, round and shallow metal pan with two (or more) handles. Paella originates from the area of Valencia, but is enjoyed across Spain.

Here’s how to make the perfect Paella with R G Morris and Son…

Ingredients

• 2 tablespoons of olive oil
• 1 medium-sized free range chicken portioned into breast, thigh, drumstick and wing pieces
• 1 Onion, diced evenly
• 1 Green pepper, deseeded and diced evenly
• 1 Red pepper, deseeded and diced evenly
• 2 Cloves garlic, crushed
• 2 Plum tomatoes, peeled, deseeded and diced
• 375g (120z) Spanish Paella rice
• 900ml (1.5 pints) good chicken stock
• Pinch of saffron strands
• 125g (40z) Frozen peas or petit pois
• 150g Chorizo, sliced
• Salt and freshly ground back pepper
• 250g (8oz) whole, unpeeled cooked prawns
• 16 fresh mussels, scrubbed, beards removed  and tightly closed
• Coarsely chopped flat leaf parsley and lemon wedges to garnish

Heat the oil in a paella pan or large, heavy flat-based frying pan. Slice the chicken breast into three and then fry ALL the chicken pieces  for around 10 – 15 minutes, until golden brown, turning occasionally. Remove from the pan and set to one side.

Add the onion to the pan and fry for 4-5 minutes, stir in the red and green peppers, crushed garlic and fry for a further 5 minutes. Add the tomatoes and fry for 2 – 3 minutes until softened.

Sprinkle over the rice and stir well to combine with the vegetables, then stir in the saffron strands. Fry the rice for a few minutes stirring continuously.

Pour in the stock and allow to bubble rapidly. Stir in the peas, chorizo sausage and then add seasoning to taste.  Place the chicken pieces and prawns on top, the slightly push into the rice.

Simmer for 20 – 25 minutes. Do not stir but occasionally shake to prevent the rice from sticking to the base of the pan.

Scatter over the mussels and cook for a further 10 – 15 minutes until all the mussels are fully opened, the stock has been absorbed and the rice is tender/slightly sticky.  Serve  in the cooking pan, garnishing with the chopped parsley and lemon wedges.

Photo: Herry Lawford