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.
4 Chicken Thighs
40g fresh Mussels
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.