PAELLA
The original one-pot Spanish dish. Unlike risotto, paella does not have to be stirred as it cooks, so it is better suited to entertaining. As always when cooking rice, you need twice the amount of liquid to rice. The other thing to watch is that you add the seafood according to how long it needs to cook: squid goes in last as it becomes rubbery if cooked for too long
Servings
10
Servings
10
Ingredients
Instructions
  1. Heat a little olive oil in a large paella pan or frying pan. Add the onion and red pepper and sauté for 2–3 minutes to soften. Add the garlic and sauté for an additional 2 minutes before adding the chorizo and paprika.
  2. Meanwhile, cut the chicken into bite-sized pieces and season with salt and pepper. Add to the pan and cook for a few minutes over high heat, stirring frequently, to lightly seal the meat.
  3. Add the rice and stir for 2–3 minutes, then add the wine and cook for about 5 minutes to evaporate before adding the stock. Bring up to a simmer, then add the saffron and tomatoes. Season with salt and pepper and stir well.
  4. Simmer for 10 minutes, then gently push the mussels and shrimp into the top of the rice. Cook over medium heat for 5 minutes until the shrimp are opaque and the mussels have opened (discard any that haven’t). Stir in the squid and the peas and cook for an additional 2–3 minutes. (The rice should now be cooked and all the liquid absorbed.)
  5. Taste and adjust the seasoning as necessary.
  6. Remove the pan from the heat, cover tightly with foil, and allow to rest for 10 minutes. Garnish with the parsley and lemon wedges and serve.