Paella

Serves: 4

Recipe Type:

Main Courses

Buffet

Kitchen-to-Table:

1 Hour

Heat Rating:

Sultry

Dietary:

Ingredients

Saffron - approximately 10 threads

Dry White Wine - 175 ml

Olive Oil - 2 tablespoons

Chicken Wings - 8

Chorizo Sausage slices - 175g

Onion - 1 large, chopped

Paella Seasoning Mix - 4 teaspoons

Paella Rice - 300g

Red Pepper - 1 large, chopped

Green Beans - 200g, chopped

Tomatoes, chopped - 400g

Chicken Stock - 600ml

Clams - 250g

Prawns - 250g

Mussels - 250g

Scallops - 250g

Peas - 80g

Method

Mix the saffron & wine together and leave them to stand.

In a heavy saucepan (or Paella dish), heat the oil and fry the chicken until tender then put to one side.

Add chorizo to the pan, fry until browned, then put to one side.

Stir fry the onion until soft, then add the Paella Seasoning mix, rice, pepper, beans, saffron & wine and simmer until wine is absorbed.

Add the tomatoes & half the stock and simmer gently for 10 minutes – do not stir.

Place all the remaining ingredients, chicken & chorizo over the rice, cover and simmer, adding stock as required but not stirring, until cooked for about 10 minutes.

Leave to stand covered for 5 minutes then serve.

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