Paella

Paella

This is a huge event of a meal and takes a lot of love, time and wine consumption before its ready.

This recipe serves about 10 people with enough for breakfast paella when you wake up hungover. Its a definite crowd pleaser and my times in the method below will change if your pan is bigger, smaller, deeper or whatever.

Method

Roast capsicum pieces under the grill
heat large paella pan, throw in the chorizo and the chicken and cook for about 5 minutes until all the oil from the chorizo is left in the pan
remove from the pan
add the chopped onion and garlic cook for 3-4 minutes
add the rice and stir around in the oil, then add 1/3 of the stock and leave to simmer for about 12 mins
once the rice sucks up the stock, add back in the chorizo and chicken and keep stiring
add another third of the stock with the saffron
cook for another 12 minutes, you want to stir so it doesn't stick too much on the bottom but don't stir too much or the rice will break up too much
When rice is almost done, add in the muscles and vongole (you can throw these on the bbq for a few minutes also if the pan is getting too full)
for the last part place the crab pieces into the pan with the last of the stock and let it all steam together
serve in the pan and let everyone tuck in

Ingredients

  • 2 x chorizo sausages sliced
  • 500gm chicken thighs chopped into small pieces
  • 2 blue swimmer crabs qtr'd
  • 500gm vongole
  • 1kg of small black muscles
  • 1kg green prawns (keep peel for stock)
  • Large pinch of saffron strands
  • extra virgin olive oil
  • 1 large onion, chopped
  • 2 red capsicums
  • 2 tsp chopped garlic
  • 2 or 3 tsp paprika
  • 2 and half cups medium grain white rice
  • 1 litre
  • 1 litre fish stock, make from prawn heads cooked, then throw in the crab to the water for 3 minutes for more flavour
  • lemon wedges for serving

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3 Comments

Ovenbunny said on August 6, 2010 at 3:39p.m.
so its mussels not muscles.... but you do need to put a bit of muscle into it
also I have to add to this recipe... that all of those quantities are meaningless, you just have to feel what is right
Chelsea said on August 13, 2010 at 1:05a.m.
Great recipe ovenbunny! A tip I learnt from my family in Spain is to infuse the saffron in a glass of white wine, my aunty puts a cup of white wine in a saucepan with the saffron on low heat for about 3 minutes and then lets cool. Add this to the rice with the first round of stock. Another tip she taught me was that once all the stock is added never stir it so that you get that smokey crust on the bottom.
Heftybird said on August 13, 2010 at 3:59a.m.
mussels....spelling police