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Saturday, December 15, 2012,1:11 AM by
J.Sujatha

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SPANISH PAELLA

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
2 hours

Preparation Method :

  • Scrub the mussels with a small stiff brush and scrape off the beards and the barnacles with a small sharp knife. Discard any open mussels.
  • Slice 2 garlic cloves and crush the remainder. Put the slices into a saucepan with the herbs, wine, 150 ml of the stock and salt and pepper.
  • Add the mussels, cover and bring to the boil. Shake the pan and simmer for 5 minutes until they open. Remove the mussels and set aside, discarding any which remain closed. Strain the liquid and reserve.
  • Heat half of the oil and saute the squid for 5 minutes, stirring. Add the onion, red pepper and crushed garlic and cook, stirring, for 5 minutes.
  • Add the mussel cooking liquid, tomatoes and salt and pepper. Bring to the boil stirring, then simmer, stirring, for 15-20 minutes. Transfer to a bowl.
  • Heat the remaining oil in the pan and saute the chicken for 5 minutes. Add the rice and stir briefly.
  • Stir in the squid mixture. Add one third of the remaining stock and bring to the boil, stirring.
  • Boil for 3-4 minutes, cover, and simmer for 30 minutes. Add more stock as needed and stir, to cook evenly.
  • Cook until the chicken and rice are tender and the liquid is absorbed.
  • Add the peas and prawns and simmer, stirring, for 5 minutes, adding stock if needed.
  • Add the mussels, cover with foil and cook for 5 minutes.
  • Serve immediately.

INGREDIENTS

  • 2 kg fresh mussels
  • 6 garlic cloves
  • 2 bunch of fresh mixed herbs
  • 200 ml dry white wine
  • 3 liters Chicken Stock 
  • 6 tablespoonsCooking oil
  • 6 small squid, cleaned and sliced into rings
  • 2 large onion, finely chopped
  • 2 red pepper, cored, deseeded and chopped
  • 6 large ripe tomatoes, skinned, deseeded and chopped
  • 20 skinless, boneless chicken thighs, cut into bite-sized pieces
  • 750 grams short-grain rice
  • 200 grams fresh or frozen peas
  • 20 large raw prawns, peeled, with tails left intact
  • Salt and pepper

603 comments for “Spanish Paella”

  • Posted Saturday, February 11, 2023 at 7:41:54 PM

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