Paella is probably the single most famous dish from Spain and it is one of those dishes whose origins were modest and simple but which is now both rich and ornate to make. Almost any ingredient can be added or subtracted but saffron-flavoured rice is trad
700 g (1 1/2 lb) Cooked lobster, shell split, claws cracked and grey sac removed
2 Tbs Olive oil
1 kg (2 lb) Chicken, cut into serving pieces
1 Chorizo sausage, sliced
1 Medium onion, sliced
Garlic clove, crushed
3 Tomatoes, blanched, peeled, seeded and chopped
1 Large red pepper, pith and seeds removed and chopped
Salt and pepper to taste
1 tsp Paprika
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
600 ml (1 pint) 2 1/2 cups Water
Juice of 1 lemon
1/4 tsp Saffron threads, soaked in 125 ml (4 fl oz) water
225 g (8 oz) 1 1/3 cups Green peas, weighed after shelling
175 g (6 oz) Large prawns or shrimps, shelled
20 Mussels, scrubbed, steamed for 6 to 8 minutes
1 Tbs Chopped parsley
2 Tbs Olive oil
1 kg (2 lb) Chicken, cut into serving pieces
1 Chorizo sausage, sliced
1 Medium onion, sliced
Garlic clove, crushed
3 Tomatoes, blanched, peeled, seeded and chopped
1 Large red pepper, pith and seeds removed and chopped
Salt and pepper to taste
1 tsp Paprika
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
600 ml (1 pint) 2 1/2 cups Water
Juice of 1 lemon
1/4 tsp Saffron threads, soaked in 125 ml (4 fl oz) water
225 g (8 oz) 1 1/3 cups Green peas, weighed after shelling
175 g (6 oz) Large prawns or shrimps, shelled
20 Mussels, scrubbed, steamed for 6 to 8 minutes
1 Tbs Chopped parsley
method
1. Remove the lobster meat from the shell and claws and cut it into 2 1/2 cm (1 in) pieces. Set aside.
2. Heat the oil in a large, deep frying-pan. Add the chicken and chorizo and fry until the chicken is deeply and evenly browned. Using tongs, remove the chicken pieces and chorizo from the pan. Set aside and keep hot.
3. Add the onion and garlic to the pan and fry until they are soft. Add the tomatoes, pepper, seasoning and paprika and cook for 10 to 12 minutes, stirring occasionally, or until the mixture is thick.
4. Add the rice to the pan and, shaking the pan frequently, fry it for 3 minutes, or until it is transparent. Add the water, lemon juice and saffron mixture and bring to the boil. Reduce the heat to low and stir in the peas. Return the chicken and sausage to the pan and cook for 15 minutes, stirring occasionally. Add the lobster meat, prawns or shrimps and mussels and cook for a further 5 minutes, or until the chicken is cooked through and tender, and the cooking liquid has been absorbed.
5. Remove the pan from the heat. Sprinkle over the parsley and serve at once.
2. Heat the oil in a large, deep frying-pan. Add the chicken and chorizo and fry until the chicken is deeply and evenly browned. Using tongs, remove the chicken pieces and chorizo from the pan. Set aside and keep hot.
3. Add the onion and garlic to the pan and fry until they are soft. Add the tomatoes, pepper, seasoning and paprika and cook for 10 to 12 minutes, stirring occasionally, or until the mixture is thick.
4. Add the rice to the pan and, shaking the pan frequently, fry it for 3 minutes, or until it is transparent. Add the water, lemon juice and saffron mixture and bring to the boil. Reduce the heat to low and stir in the peas. Return the chicken and sausage to the pan and cook for 15 minutes, stirring occasionally. Add the lobster meat, prawns or shrimps and mussels and cook for a further 5 minutes, or until the chicken is cooked through and tender, and the cooking liquid has been absorbed.
5. Remove the pan from the heat. Sprinkle over the parsley and serve at once.
serving amount
6 servings
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
