Seafood Paella

[origamicrane]

Seafood Paella

Serves 6 as Main Dish.

Paella

• 1 l chicken stock
  
• 1 glass white wine
  
• 2 tsp paprika
  
• 1 tsp thyme
  
• 20 strands of saffron heated and crushed
  
• 1 whole small onion
  
• 3 chicken thighs chopped into bite size pieces and seasoned with salt and pepper
  
• 4 T olive oil
  
• 1 medium red onion finely chopped
  
• 4 clove garlic crushed
  
• 2 ripe tomato skined, seeded and finely chopped
  
• 225 g paella rice
  
• 10 prawns seasoned with salt and pepper
  
• 10 clams scrubbed and cleaned
  
• 10 mussels scrubbed and cleaned
  
• 150 g white fish sliced into thin bite size pieces
  
• 1 c green peas
  
• 1 red pepper roasted, skined, seeded and sliced
  
• 1 squid cut into rings
  

1. Set the chicken stock, white win, onion, saffron, thyme and paprika in a stock pot and leave it to simmer.

2. Heat the oil in the paella pan and fry the chicken until golden on all sides and then set the chicken aside in a warm bowl.

3. Add the chopped onion, garlic and tomatoes and on a medium high flame fry for 8-10 minutes until you get a thick sauce consistency.

4. Sprinkle the rice in and fry for 3-4 minutes until the rice starts to become translucent.

5. Go back to your stock pot and remove the small onion then pour the hot liquid into the paella pan.

Be careful it will bubble!

6. Shake the pan gently to evenly distribute the rice.

do not stir the rice just shake and rotate the pan every few minutes to stop the rice sticking to the base.

7. Let it boil on high for 5 minutes then reduce to a medium low heat and allow to simmer for 10-15 minutes

or until the liquid has evaporated enough to reveal the top of the rice.

8. At this point add the meat.

9. Push the chicken pieces into the rice and allow to continue simmering uncovered for a further 5 minutes.

10. Then arrange the prawns, mussels, clams, fish on the rice and again push them slightly into the rice

Sprinkle over the green peas and strips of roasted pepper.

Cover loosely with a lid or foil and allow to steam for a further 5 minute but this time on a high heat.

11. Take the lid off and see if the seafood is cooked and if the liquid has been completely absorbed.

12. Taste the rice to see if it is done if not allow to cook a further 5 minutes on high, add water if necessary.

13. Turn heat off and allow to rest for 5 minutes and then lots of freshly ground black pepper.

Serve from the pan and garnish with several lemon wedges and throw on some chopped flat leaf parsley.

The base of the paella is meant to be lightly browned to form a crust which should be a crunchy base but not burnt.

Keywords: Seafood, Easy, Chicken, Main Dish, Fish, Rice, Shrimp, Dinner, Spanish/Portugese

( RG1784 )