An iconic 'holiday' dish that brings to mind alfresco dining by the coast, this paella dish is a versatile option and can be tweaked for meat, fish or vegetarian tastes, or those who like a little bit of everything!
If you don't have a paella dish, a large non-stick frying pan will also do the job. For a proper paella, refrain from stirring the rice too much while it cooks so you get that nice crispy base known as the socarrat.
SERVES 4-6
YOU WILL NEED
- 3–4 tbsp olive oil
- 4 chicken thighs, each cut into 3 chunky pieces
- 3 garlic cloves, finely chopped
- 500g fresh tomatoes, finely chopped
- 2 tsp smoked paprika
- 1–2 squid, thinly sliced
- Pinch of saffron
- 600ml hot chicken stock
- 300g bomba paella rice (or arborio)
- 300g raw king prawns, shells on
- 250g vacuum-packed cooked mussels (the garlic butter ones are fine)
- 1 roasted red pepper, sliced into long strips
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges
METHOD
- Heat the olive oil in a large pan over a high heat. Once hot, fry the chicken thighs for 5 minutes (or until golden).
- Stir in the tomatoes and garlic, add the paprika and fry for 60 seconds. Add the squid and stir-fry for 5 minutes until they start to colour, being careful to not overcook the garlic.
- Add the saffron to the hot chicken stock and leave it to infuse for a few minutes, then pour into the pan. Bring it to the boil, stir in the rice and season with salt and pepper. Reduce the temperature to a medium heat, give the rice one final stir then leave to cook, uncovered, for 20 minutes. Do not stir the paella again – you want the caramelised socarrat to form!
- Place the king prawns, mussels and roasted pepper on the top of the paella, organised in a spiral pattern. Cover the pan with foil, increase the heat to medium-high and cook for 7 minutes, until the rice is al dente and the prawns have become pink and opaque.
- Remove the pan from the heat and allow the paella to rest for 10 minutes, still covered.
- Uncover and serve with the lemon wedges, to squeeze on top.
