Paella

After a recent trip to the local market and the purchase of some fabulously fresh and juicy prawns as well as succulent squid, a colourful paella was the natural choice to make to enjoy the ingredients at their best. Paella hails from Valencia and traditionally includes rabbit however these days you find paella containing a range of meat and seafood. I have used a combination of chicken, chorizo, prawn and squid but simply replace the chicken with rabbit if you like. Rabbit is easily accessible all year round and is also relatively economical.

So, as this trip to the market progressed I found myself drawn to a local cookware shop where a rather large (46cms to be precise) paella pan landed in my hand. A paella pan is worth the investment and you can find them in a range of sizes. A paella pan is flat and shallow which cooks the rice evenly. Paella rice should be firm but tender; don’t confuse it with risotto rice as this is more creamy. For this reason paella rice should not be stirred too frequently so avoid the urge!

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Ingredients- serves 6
Glug of vegetable oil
2 red onions- finely chopped
4 garlic cloves- crushed or finely chopped
150g chorizo- sliced
6 large vine ripened tomatoes- chopped
3 chicken breasts- cut into inch pieces
500g bomba paella rice
600ml hot chicken or vegetable stock
Saffron threads
3 jarred roasted red peppers- sliced
100g garden peas- shelled
3 small squids- cleaned and cut into rings
Shell on whole king prawns- as many as you fancy!

1. Heat the paella pan overΒ a medium to high heat on the hob before adding a good glug of oil. Pop in the onion and cook until softened before adding the garlic for another minute or two. Add the chorizo and chicken; cook until the chorizo is starting to crisp on the edges and the chicken is just cooked on the outside. Next the chopped tomatoes go in and these need cooking until the chunks are breaking down.

2. Add the paella rice and stir well to combine so the grains are coated in the tomato mixture. Put the saffron threads into the hot stock and pour all the stock into the pan. Stir so the rice is evenly distributed in the pan. Pop in the sliced red peppers and sprinkle in the peas; simmer for around 20 minutes and stir from time to time. Test the rice and when it isΒ a few minutes away from being ready, add the prawns and squid rings. The prawns are ready when they turn a beautiful blush pink and the squid will be tender. Finish with some chopped parsley if you like and serve immediately.

Prawn, chicken and squid paella- a perfect dish for a summery day!

 

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