Are you planing to cook Paella? In Valencia making paella is a part of local pride and every mother claims to make the best paella in the land. Show them that your paella can taste as delicious as their paella. Its a Spanish dish and it’s their right to be proud of it, but you have the right formula to astonish paella’s creators and everyone else. Enjoy it!
Paella with chicken, chorizo, mussels and prawns is a recipe tried and given great results by Jamie Oliver.
Check quickly in your fridge, cupboard and everywhere in the kitchen, if you have got all these ingredients:
- 6 boneless higher-welfare chicken breasts or thighs, skin on, each quartered
- sea salt
- freshly ground black pepper
- plain flour, for dusting
- olive oil
- 100 g iberico chorizo, sliced
- 6 slices higher-welfare pancetta or streaky bacon
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 litres organic chicken stock, hot
- 2 large pinches saffron
- 1 heaped teaspoon smoked paprika
- 500 g paella rice
- 1 small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped
- 2 handfuls fresh or frozen peas
- 10 king prawns, from sustainable sources, ask your fishmonger
- 500 g mussels, from sustainable sources, ask your fishmonger, scrubbed, optional
- 2 small squid, from sustainable sources, ask your fishmonger, halved and scored, optional
Regarding the method of cooking, start preparing paella by preheating the oven to 190ºC/375ºF/gas 5. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and put them into the oven for 30 minutes.
Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.
Paella is usually eaten at a relaxed sort of informal family gathering. A chilled dry rosé from Navarra or Rioja generally hits the spot perfectly but there’s absolutely no reason why you shouldn’t drink an inexpensive red Rioja or othermedium-bodied Tempranillo or Grenache or Grenache blend . But try to avoid ‘fruit-bombs’ or overly alcoholic, tannic reds.