Chef: Recipe kindly supplied by Sarah Searancke Catering
Cooking time: 60
Cooking method: Pan-fry
Paella should be enjoyed straight out of the pan with family and friends as a communal dish. Paella usually has a layer of toasted rice at the bottom of the pan. This is considered a delicacy in Spain and is essential to a good paella. If you don't have a paella pan any shallow wide pan will substitute.
- pinch saffron
- ½ cup white wine
- 2 cups fresh chicken stock
- ¼ cup olive oil
- 3 cloves fresh garlic, finely sliced
- 100g chicken thigh, skinned, boned and cut into 2cm dice
- 100g chorizo sausage, thinly sliced
- 60g red capsicum, thinly sliced
- 60g green capsicum, thinly sliced
- 100g white medium grain rice
- 100g fresh tomato, chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbspn olive oil, for seafood
- 100g Prawn cutlets, devained
- 100g Squid, cut into rings
- 100g Shrimps
- 2 tbspn white wine
- 12 Mussels, scrubbed and debearded
- 2 tablespoons Italian parsley, finely chopped
- 2 fresh lemons, cut into wedges
- sea salt and cracked pepper for seasoning
- Put the saffron and 1st measure of wine in a small saucepan and place over a low heat for 10 minutes. In another pot warm the chicken stock.
- Put 1st measure of oil in a large based paella pan and place over a medium heat. Add the garlic, chicken, chorizo, red and green capsicum and fry for 3-4 minutes. Add rice to the pan and sauté for 3-4 minutes until the rice starts to go clear. Add the saffron infused wine, tomato, smoked paprika and cumin to pan and cook for a further 5 minutes or until liquid is absorbed. Pour chicken stock over the rice and lower the heat. Stir occasionally and cook for 15-20 minutes or until the rice has absorbed all the stock.
- Place another pan over a high heat and add the 2nd measure of oil. Add the prawns and squid and sauté. Season with salt and pepper and put to one side in a warm place.
- Heat a pan with a tight fitting lid over a high heat and then add the cleaned mussels and 2nd measure of wine. Cover with a lid and steam for 5-6 minutes until muscle shells just start to open.
- Drain the mussels in a colander and reserve the cooking liquor. Add the liquor to the rice. Any mussels that haven't opened should be discarded and the remainder set aside in a warm place.
- When the paella rice has absorbed all the stock you should continue cooking for a little while so the rice develops a slight crust on the bottom of the pan (do not allow to burn!). Gently stir through the cooked prawns, squid, shrimps and the chopped parsley. Garnish the pan with the mussels and lemon wedges and serve in the centre of the table for guests to help themselves.
Courtesy Seafood NZ