The inspiration for this recipe comes from a cookbook I picked up in London at Moro Restaurant – The Second Cookbook. Our British friends, Yvonne and Steve, recommended it and we had a most delicious lunch there on our first ever visit to the city. The pan you see is a genuine paella pan and they are cheap to buy. If you cannot find one, use a non stick 10 to 12″ skillet/fry pan.
Serves 4 as a main course
1 litre homemade or unsalted chicken stock
A pinch of saffron
2 tbsp olive oil
1 1/2 large spanish onions, diced
350 g chicken breast cut into thin strips
1/3 cup piquillo peppers diced (if you can’t find use 2/3 of a fresh red pepper)
4 cloves garlic, minced
1.5 to 2 tsp of spanish pimenton paprika
250 g paella rice (calasparra)
75 ml of white wine – why not a white Spanish Rioja?
150 to 200 g cured chorizo sausage, sliced and then fried to render the fat off. Drain on paper towels.
150 g green beans, blanched in salted water until crisp but cooked (3 – 4 minutes)
1/2 cup fresh green peas, blanched in salted water until but cooked (3 minutes)
250 g of shelled and deveined prawns
200 g of debearded french mussels (french are smaller more sweet than the larger variety – which will do in a pinch)
1/2 a lemon juiced
To serve:
2 tbsp fresh flat parsley
Method:
Throw a generous pinch of saffron into the chicken stock in a saucepan and place on medium low heat. Blanch the vegetables and set aside. Slice the chorizo and fry on medium heat until the fat is rendered but the slices are not brown. Drain the slices on paper towels to remove the excess fat. Set aside with the veggies.
Place the paella pan on medium heat and add the olive oil. When warm add the onions and saute gently without browning for around 5 minutes. Add the chicken and stir fry until it loses it’s pinkness, then add the piquillo peppers and 1 tsp of pimenton. Gently cook for a couple of minutes then pour on the rice and stir to coat the rice in the oil and spice.
Gently pour on the stock until the rice is submerged and set a timer for 18 minutes. You will need to check the rice during cooking as it may need more stock, if it looks dry add a 1/2 cup of stock. After 18 minutes taste the rice to check for doneness, if it is still hard, continue cooking adding more stock if needed. If the center is done but the sides are not, move the side rice into the center.
When the rice is done add the vegetables, chorizo and incorporate them with the rice and chicken mixture. Now place the mussels on top, add a lit3tle bit more stock and over with aluminium foil. The foil will act to steam the mussels which should take 5 to 7 minutes depending on the size of the mussels.
Meanwhile, set a non stick saute pan on med heat and add a tsp or so of olive oil. Season the prawns with salt, pepper and a 1/2 tsp of pimenton. Fry the prawns until almost cooked, then add to the paella mixture.
Once all is cooked, season with lemon juice, salt and pepper to taste. Sprinkle with parsley and serve right in the pan with a bottle of chilled wine. I like a nice Bandol rose. Ole!
Tales from my plate 