Paella with Seafood & Chicken
This is a great dinner party dish with vibrant colours and a great variety of ingredients. It’s also great for using up leftovers of cooked meat and seafood. We like this dish served with a large pitcher of sangria to get the fiesta going!
Ingredients
- 1/2kg cooked and peeled prawns
- 12 ½ shell mussels
- Squid tubes
- 500g chicken wings/thigh
- 6 cooked crevettes
- 3 cloves garlic minced
- 1 bay leaf
- 1 small onion diced
- 2 green peppers cut into strips
- 1 red pepper cut into strips
- 2 large tomatoes peeled, de seeded and chopped
- 500g rice
- 1 1/4 litres hot fish stock
- saffron
- 1/2 teaspoon paprika
- handful of cooked peas
Method
- In a paella pan or large skillet, fry the chicken pieces to brown them. Remove and keep warm.
- Now add to the pan the minced onion, garlic and the peppers and let them cook for a few minutes.
- Now add the squid rings, tentacles and chopped tomatoes. Add a little more oil if required.
- Stir in the rice and allow to fry until the grains become a little opaque. Add the hot stock and stir.
- Add the browned chicken, bay leaf, saffron and paprika. Stir to mix well, then turn down the heat to minimum and leave alone - do not stir again, but occasionally shake the pan to prevent the rice from sticking to the bottom.
- When the rice is almost cooked, add the cooked mussels, prawns and peas, shake the pan again and cover.
- Turn off the heat and leave it to rest for 5 minutes. Serve with lemon wedges straight from the pan and decorate with cooked crevettes.
