Delicious Paella

By admin
29 October 2010

50 ml olive oil

200 g chorizo or Russian sausages, sliced

500 g deboned chicken drumsticks

2 onions, chopped

2 garlic cloves, finely chopped

1 red pepper, seeded and sliced into strips

5 ml fresh thyme sprigs

1 red chilli, seeded and finely chopped

350 ml white rice

5 ml smoked paprika

100 ml white wine

1 ml saffron strands, soaked in ± 1 litre chicken stock (or turmeric)

4 large tomatoes, peeled, seeded and diced

100 g fresh or frozen peas

salt and freshly ground black pepper

200 g shelled frozen prawns or seafood mix

25 ml butter

12-14 frozen prawns in their shells, washed and deveined (optional)

15 ml lemon juice

12-14 fresh mussels in their shells, scrubbed, or frozen mussels in their shells

30 ml chopped fresh Italian parsley

12 pitted black olives to garnish

Heat the olive oil in a paella pan or heavy-based saucepan and brown the sausages and chicken.

Remove with a slotted spoon.

Add the onions, garlic and red pepper to the pan and sauté until soft.

Add the thyme, chili and rice and stir until the rice grains are coated with the oil.

Add the paprika and 80 ml of the wine (and turmeric if used).

Add the Saffron water as soon the mixture tarts bubbling.

Stir gently, add he fried sausages and chicken and simmer until most of the liquid has been absorbed.

Stir n the tomatoes and peas and season with salt and pepper.

Simmer for another 10 minutes.

Spoon the peeled prawns or seafood mix on top and steam for 6 minutes or until done.

Stir the mixture gently so the flavours can mingle.

Heat the butter in a separate pan and fry the extra prawns (if used) for a few minutes or until they turn slightly pink.

Sprinkle with the lemon juice and spoon onto the paella using a slotted spoon.

Add the remaining wine to the pan and steam the mussels until they just open. (Discard any mussels that remain closed.)

Spoon the mussels on top of the paella.

Scatter the parsley and olives on top and serve with a fresh green salad.

TIP: Depending on the occasion you can jazz it up with certain ingredients such as prawns in their shells. The chorizo sausages, saffron and smoked paprika in our recipe make it special. You can also use Russian sausages, turmeric and ordinary paprika instead but the flavours won’t be as intense.

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