Delicious paella

Recipe from: 10/12/2006 12:00:00 AM

Ingredients 22
Servings 1
Minutes 25


Serving Change
  • 50
    olive oil
  • 200
    chorizo or Russian sausages, sliced
  • 500
    deboned chicken drumsticks
  • 2 onions, chopped
  • 2 garlic cloves, finely chopped
  • 1 red pepper, seeded and sliced into strips
  • 5
    fresh thyme sprigs
  • 1 red chilli, seeded and finely chopped
  • 350
    white rice
  • 5
    smoked paprika
  • 100
    white wine
  • 1
    saffron strands, soaked in +- 1 litre chicken stock (or turmeric)
  • 4 large tomatoes, peeled, seeded and diced
  • 100
    fresh or frozen peas
  • salt and freshly ground black pepper
  • 200
    shelled frozen prawns or seafood mix
  • 25
  • 12-14 frozen prawns in their shells, washed and deveined (optional)
  • 15
    lemon juice
  • 12-14 fresh mussels in their shells, scrubbed, or frozen mussels in their shells
  • 30
    chopped fresh Italian parsley
  • 12 pitted black olives to garnish


Heat the olive oil in a paella pan or heavy-based saucepan and brown the sausages and chicken. Remove with a slotted spoon. Add the onions, garlic and red pepper to the pan and sauté until soft. Add the thyme, chilli and rice and stir until the rice grains are coated with the oil. Add the paprika and 80 ml of the wine (and turmeric is used). Add the saffron water as soon the mixture starts bubbling. Stir gently, add the fried sausages and chicken and simmer until most of the liquid has been absorbed. Stir in the tomatoes and peas and season with salt and pepper. Simmer for another 10 minutes. Spoon the peeled prawns or seafood mix on top and steam for 6 minutes or until done. Stir the mixture gently so the flavours can mingle. Heat the butter in a separate pan and fry the extra prawns (if used) for a few minutes or until they turn slightly pink. Sprinkle with the lemon juice and spoon onto the paella using a slotted spoon. Add the remaining wine to the pan and steam the mussels until they just open. (Discard any mussels that remain closed.) Spoon the mussels on top of the paella. Scatter the parsley and olives on top and serve with a fresh green salad.

Read more on: poultry  |  stir-fry


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