Publications
- 3 - chorizo sausages
- 125ml - olive oil
- 12 - chicken thighs
- 1 - onion, finely chopped
- 1 - red chilli, cut into strips
- 2 - garlic cloves, crushed
- 500g - arborio rice
- 2 - tomatoes, peeled, seeded and chopped
- 7.5ml - salt
- - freshly ground black pepper, to taste
- 10ml - paprika
- - a pinch of saffron soaked in a bit of boiling water (or use 5ml turmeric)
- 150ml - dry white wine
- 1.4 litre - chicken or fish stock (preferably home-made)
- 400g - firm white fish, cubed
- 12 - medium-large prawns, cleaned but still in the shell
- 12 - mussels, cleaned
- 125ml - frozen peas
- 2 - lemons, cut into wedges
Oven temperature: 200°C (for the chicken)
1 Preheat the oven. Prick the chorizo sausages with a fork and cover them with cold water in a small saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Let the sausages cool, then slice them.
2 Heat 15ml olive oil in a large saucepan, wok or paella pan and fry the chicken thighs. Place them in an oven dish, cover with foil and roast for 15 minutes.
3 Heat another 15ml olive oil in the paella pan and sauté the onion until soft. Add the chilli and stir-fry until soft. Add the garlic.
4 Add the remaining olive oil, heat thoroughly and then stir in the rice until it is covered with olive oil. Add the tomatoes and tomato juice, salt, black pepper, paprika and saffron or turmeric. Place the chicken thighs and chorizo slices on top and add the pan juices from the cooked chicken. Also pour in the white wine and a third of the stock. Bring to the boil, reduce the heat and let the paella simmer until almost all the stock has been absorbed. Add another third of the stock and allow to simmer further.
5 Add the last third of the stock. Arrange the fish cubes, prawns and mussels on top of the paella and scatter the peas on top. Cover and simmer until the rice and seafood are done but the paella is still moist and sticky. Garnish with lemon wedges and serve.
