Name: Paella with aioli
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: Paella; large pinch saffron threads; 1/4 cup (60ml) boiling water; 500 gram uncooked medium king prawns; 500 gram large black mussels; 1 tablespoon olive oil; 500 gram chicken thigh fillets, chopped coarsely; 200 gram chorizo sausage, sliced thinly; 1 large (300g) red onion, chopped finely; 1 large (300g) red capsicum, chopped finely; 2 clove garlic, crushed; 1 teaspoon smoked paprika; 400 gram can whole peeled tomatoes, drained, chopped coarsely; 1 1/2 cup (300g) calasparra rice (or medium grain rice); 3 cup (750ml) Campbell’s Real Stock – Chicken; 1/2 cup (60g) frozen peas; 1 tablespoon finely chopped fresh flat-leaf parsley; Aioli; 2 egg yolks; 4 clove garlic, quartered; 1 teaspoon sea salt; 3/4 cup (180ml) olive oil; 1 tablespoon lemon juice; 1 tablespoon boiling water

Paella with aioli

Bring the flavour and style of Spain into your home with this fabulous and authentic seafood paella.

Serves 6

Prep

20M

Cook

40M

Total

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Ingredients

Paella

large pinch saffron threads

1/4 cup (60ml) boiling water

500 gram uncooked medium king prawns

500 gram large black mussels

1 tablespoon olive oil

500 gram chicken thigh fillets, chopped coarsely

200 gram chorizo sausage, sliced thinly

1 large (300g) red onion, chopped finely

1 large (300g) red capsicum, chopped finely

2 clove garlic, crushed

1 teaspoon smoked paprika

400 gram can whole peeled tomatoes, drained, chopped coarsely

1 1/2 cup (300g) calasparra rice (or medium grain rice)

3 cup (750ml) Campbell’s Real Stock – Chicken

1/2 cup (60g) frozen peas

1 tablespoon finely chopped fresh flat-leaf parsley

Aioli

2 egg yolks

4 clove garlic, quartered

1 teaspoon sea salt

3/4 cup (180ml) olive oil

1 tablespoon lemon juice

1 tablespoon boiling water

Method

1.To make aioli: blend or process the egg yolks, garlic and sea salt until smooth. With the motor operating, gradually add the oil; process until thick. Stir in juice and water. Cover surface with plastic wrap.

2.Place saffron and water in small bowl. Stand for 15 minutes.

3.Shell and de-vein prawns, leaving tails intact. Scrub mussels, remove beards.

4.Heat oil in a 30cm (top measurement) paella pan, add chicken, cook until browned all over; remove from pan. Add chorizo to same pan, cook until browned on both sides; drain on absorbent paper.

5.Add onion, capsicum, garlic and paprika to same pan; cook, stirring, until soft. Stir in tomatoes.

6.Add rice and stir to coat in mixture. Return chicken and chorizo to pan with stock and saffron mixture; stir only until combined. Don’t stir again. Bring to the boil, then simmer, uncovered, for about 15 minutes or until rice is almost tender.

7.Sprinkle peas over the rice; place prawns and mussels evenly over surface of paella. Cover pan with large sheets of foil; simmer, covered, for 5-10 minutes or until prawns are just cooked through and mussels have opened. (It’s useful to rotate the pan during cooking so heat distributes evenly.)

8.Sprinkle with parsley, serve with Alioli.