Name: Chicken and seafood paella – paella pollo gambas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 20 millilitre extra-virgin olive oil (good quality); 2 brown onions, peeled, chopped; 5 clove garlic, chopped; 1/2 teaspoon sea salt to taste; 1/2 teaspoon freshly ground black pepper; 1 tablespoon chilli flakes (hot); 1/2 teaspoon saffron threads, soaked in a little warm water (20-25 threads); 12 green prawns, shelled, deveined, tails intact; 1 kilogram cleaned black mussels; 4 chorizo sausage, cut into small strips, bite size; 6 boned chicken thigh fillets, skin off, bite size dice; 100 gram smoked bacon, cut into strips; 2 tomatoes, roughly chopped; 1 yellow pepper, deseeded and roughly chopped; 1 red pepper, deseeded and roughly chopped; 1 green capsicum, deseeded and roughly chopped; 2 teaspoon smoked paprika; 1 bunch fresh, flat leaf, parsley, roughly chopped; 150 millilitre tomato passata; 400 gram chopped tomatoes; 375 gram spanish paella rice; 1 litre fresh chicken stock (boiling); 2 lemons, cut into wedges, pith & seeds removed; 300 millilitre aioli

Ingredients

20 millilitre extra-virgin olive oil (good quality)

2 brown onions, peeled, chopped

5 clove garlic, chopped

1/2 teaspoon sea salt to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon chilli flakes (hot)

1/2 teaspoon saffron threads, soaked in a little warm water (20-25 threads)

12 green prawns, shelled, deveined, tails intact

1 kilogram cleaned black mussels

4 chorizo sausage, cut into small strips, bite size

6 boned chicken thigh fillets, skin off, bite size dice

100 gram smoked bacon, cut into strips

2 tomatoes, roughly chopped

1 yellow pepper, deseeded and roughly chopped

1 red pepper, deseeded and roughly chopped

1 green capsicum, deseeded and roughly chopped

2 teaspoon smoked paprika

1 bunch fresh, flat leaf, parsley, roughly chopped

150 millilitre tomato passata

400 gram chopped tomatoes

375 gram spanish paella rice

1 litre fresh chicken stock (boiling)

2 lemons, cut into wedges, pith & seeds removed

300 millilitre aioli

Method

1.Heat a paella pan with a splash of olive oil.

2.Add the onion and garlic and cook gently a couple of minutes until the onion is soft then add the chicken and cook about 3 minutes until it is sealed, season with salt and pepper.

3.Add the bacon and chorizo, continue to fry 2-3 minutes.

4.Add rice and stir so that rice is coated in the oil, cook for a few seconds then start to add the rest of the ingredients; saffron (and saffron soaking water), paprika, chilli flakes, capsicum, fresh tomatoes, tomato passata & tinned tomatoes; stir to combine. Add all the boiling stock to the pan, season.

5.Reduce heat and leave paella to cook slowly on a low simmer occasionally shaking the pan and giving it the occasional stir. Simmer around 15 minutes, until rice has absorbed all the stock, then add prawns, submerging them under rice, for a further 2-3 minutes until the prawns are pink.

6.Steam the mussels separately (discard any open mussels before cooking) by adding them to a large pan with a tight fitting lid and a little boiling water in the base of the pan; season, apply to a high heat for 2-3 minutes until the mussels open, strain and place on top of the paella (discard any closed mussels).

7.Generously garnish the paella with the chopped parsley and serve with lemon wedges and aioli.

Women's Weekly Food