This is one of my top meals for when i have guests coming around, its colourful, full of flavour and something that can be eaten slowly with a glass of wine and lot’s of conversation.
It can be an expensive meal but if you can get your ingredients off the reduced shelf then your on to a winner.
You will need…..
Paella or rissotto rice 275g
2 diced chicken breast
I finely sliced onion
Pack of prawns
1/4 choritzo sliced
A handful of mussels
One large red pepper sliced
2 chopped tomatoes
1 glass of white wine ( plus one for drinking while cooking!!)
1 1/4 pint of chicken stock
A couple of strands of saffron ( use 2 drops of food yellow colourant if u dislike the taste)
2 cloves of finely chopped garlic
Handful of garden peas
Parsley to garnish
First put on the Gypsy Kings to get you in a spanish mood and put the onion, garlic and choritzo into a wok or large pan with a glug of olive oil, and fry on a medium heat until the onions are soft.
Add the peppers and fry for a futher 2 minutes.
Make up the chicken stock and pop the saffron into the liquid.
Coat the rice in the mixture and add the glass of wine, paprika, chilli flakes and tomato.
Stir well for a minute.
Add the chicken stock with the saffron, the diced chicken and stir well.
When the rice has expanded, put in the peas and stir well.
Do not cover.
Stir frequently and add salt if needed.
Just before the its cooked add the mussels and prawns and give it a good stir.
I pre cooked my mussels, as its easier to spot any bad ones.
If the rice is too al dente, add a little more stock and stir well to stop the the rice sticking to the bottom of the pan.
Sprinkle the chopped parsley on top and serve straight away …….
Please send me your photos of your paella and feel free to share tips.