How to make Paella – Paella Recipe

No. 16

Everyone loves Paella – its the perfect warming dish for this freezing weather we have been having. Click here to watch how to make a perfect Paella.

Did you enjoy your time at the Underground Cookery School? Leave us some feedback on our facebook page or on twitter

Paella

Serves 6

4 Chicken Thighs

350g Squid

40g fresh Mussels

225g monkfish

6 King Prawns

1/4 pint dry white wine

2 pints chicken stock

1 large red onion, diced

225 Chorizo Sausage

1 red pepper, cut into strips

Generous Pinch of Saffron

3 large tomatoes, Skinned and Chopped

2 tsp Paprika

3 cloves garlic, finely diced

350g Long Grain Rice

125g Frozen peas, thawed

Seasoning and Olive oil

1.Gut the squid and slice, wash the chicken and prawns, chop the Monkfish into chunks, and scrape the barnacles off the shells and remove the beards from the mussels.

2. Pour the wine into a pan, bring up to the boil and add the mussels. Put the lid back on and steam for a few minutes, until all the mussels have opened. Those that haven’t, discard. Pour the remaining wine into the chicken stock.

3.Using a large frying pan, heat some olive oil over a hot flame, add the chicken and brown all over. Set aside and add the onion and cook until soft. In the meantime, in a separate pan heat up the stock. Now add the sliced Chorizo and Red Peppers to the onion. Then add the Tomatoes, Paprika and Garlic. After a minute or two add the rice and stir.

4.Pound up the saffron with a pestle and mortar, transfer the powder to a small dish, add three tablespoons of water and mix. When the golden liquid has absorbed all the powder, add to the rice.

5.Add half the stock to the rice, simmer, and as soon as the liquid has reduced to half its volume add the rest of the stock, together with the chicken, squid, Prawns, Monkfish. After about 15 minutes, when the rice feels tender, add the peas and at the very end, the mussels.

6. Season

Uploaded by the Underground Cookery School London

<< Blog menu