Spanish paella

Recipe from: 11/1/2004 12:00:00 AM

Ingredients 19
Servings 8


  • 65
    olive oil
  • 8
    deboned, skinless chicken thighs
  • 2
    onions, chopped
  • 1
    red or yellow pepper, sliced
  • 3
    garlic cloves, thinly sliced
  • 1
    large chorizo sausage, sliced
  • 5
    Spanish paprika
  • 625
    rice, uncooked
  • 125
    dry white wine
  • 1.25
    best-quality chicken stock
  • 2
    large ripe tomatoes, skinned and chopped
  • 1
    decent pinch saffron threads softened in
  • 45
    boiling water
  • 60
    Italian parsley, chopped roughly
  • salt and milled pepper
  • 3
    crayfish tails, halved (optional)
  • 18
    large prawns, deveined
  • 24
    black mussels in the shell, debearded
  • 300
    calamari tubes, sliced into rings


Heat half the olive oil in a deep paella pan or wok.
Brown the chicken for eight minutes. Remove and set aside.
Heat remaining olive oil and add onions and peppers. Cook over a low heat for 10 minutes.
Add garlic, chorizo and paprika and cook for five minutes.
Add rice and stir to coat with oil and vegetables.
Add white wine, allow to simmer for one minute and add stock, tomatoes, saffron, half the parsley and the chicken pieces. From now on, do not stir the paella.
Reduce heat and simmer for 15 to 20 minutes. (Shake pan to prevent sticking.)
When the rice rises above the stock and has absorbed most of the stock, scatter all seafood ingredients over the top, mixing gently. Cook for five minutes.
Cover with foil and leave for five minutes. Discard any unopened mussels.
Scatter with remaining parsley and serve with salad and lemon wedges.

Read more on: poultry  |  sauté

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