Here we are making another variety of paella, and why not! After all the paella (pronounced "py-ee-ya") is Spain's most famous dish. The recipe below combines prawn and chicken, a simple paella. You could also add shellfish such as mussels too. Full step by step instructions for this paella recipe along with stage by stage photography will be on the Orce Serrano Hams website this August.
Ingredients
2 boneless chicken breasts (no skins)
600g uncooked peeled prawns (leave half a dozen for the final topping)
3 tablespoons olive oil
1 Onion
2 cloves garlic
1 Red pepper
1 Green pepper
2 Tomatoes
150g Frozen garden peas
Half a kilo Calasparra rice
1ltr chicken stock
¼ teaspoon Saffron
Salt and pepper
1.Peel, de-vein and clean the prawns, cut the chicken breasts into bite sized pieces.
2.Peel and chop the onion and garlic, chop the peppers and tomatoes.
3.Heat the olive oil in a paella pan, throw in the chopped garlic and fry gently until soft then add the chicken and cook until browned.
4.Add the onion and peppers and cook for 5 minutes until the onion is soft.
5.Add the rice using a soup ladle, counting as you go (you need to add 3 parts water to one part rice) and cook for 5 minutes.
6.Add the chicken stock again ladle by ladle, season and bring to the boil (do not stir). Reduce the heat cover and simmer for 20 minutes or so.
...Top tapas! Mini portions served up in Spain's smallest cazuelas and paella pans.
See the comprehensive step by step photographed recipe on our recipe section.
Click here to have a peak...
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