Spanish Paella
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.94 out of 5 stars
(66)
Ingredients
5 servings
- 1 - 2 tbsp olive oil
- 7 oz / 200g chorizo (2 pieces) (, sliced 1/2 cm / 1/5" thick (Note 1)
- 200g / 6 oz squid (calamari) (, cut into 7mm / 1/4" thick rings (Note 2)
- 1 onion (, diced (brown, white, yellow)
- 3 garlic cloves (, minced)
- 1 red capsicum / bell pepper (, diced)
- 1 1/2 cups paella rice ("Bomba", "Valencia" or "Calasparra" rice) (Note 3)
- 2 juicy ripe tomatoes, peeled and diced (OR 3/4 cup canned crushed tomato (Note 4)
- 300g / 10 oz chicken thigh fillets (, cut into 1.5" / 3.5cm pieces)
- 3 1/2 cups chicken broth/stock (not low sodium) ( or homemade seafood broth (Note 5)
- 1 tsp saffron threads (or 1/4 tsp ground saffron, Note 6)
- 1 cup frozen peas
- 12- 16 medium / large prawns (, whole (shell on) (Note 7)
- 12 large mussels (, cleaned & check freshness (Note 8)
- Fresh parsley (, chopped)
- 2 Lemons (, cut into wedges)
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Preparation
Step 1
Chorizo - Heat 1 tbsp oil in a 30cm / 10" paella pan or large skillet over high heat (Note 9). Add chorizo and cook until browned on each side (~ 3 minutes). Remove with a slotted spoon and set aside.
Step 2
Squid - Add squid and cook for 45 seconds on each side, then remove and set aside.
Step 3
Garlic, onion, capsicum - Add remaining oil (if needed). Add garlic and onion, cook for 2 minutes. Add capsicum, cook for 1 minute.
Step 4
Chicken - Add chicken. Cook for 2 minutes until lightly browned but still raw inside.
Step 5
Add Rice - Add rice and mix until the grains are coated in oil.
Step 6
Cooking broth - Add in most of the chorizo (reserve 1/4 for garnish), chicken stock, fresh or crushed tomato and saffron. Stir.
Step 7
Simmer 1 - Bring it to a simmer then adjust heat so it's simmering fairly gently (not super rapidly, will burn rice). Simmer for 10 minutes - no stirring! At this stage, a bit of rice should be poking through to the surface but there should still be plenty of liquid.
Step 8
Add peas, prawns and mussels - Scatter over peas, squidge the prawns and mussels into the rice (partial submerge is fine).
Step 9
Simmer 2 - Cook for 8 minutes (turn prawns halfway if you think it's necessary) or until prawns are opaque, mussels are open, and most of the liquid has been absorbed but still a bit liquidy. Discard any mussels that do not open. Remove from stove.
Step 10
Check rice - Do a taste test to see if the rice is cooked - it should be firm but cooked. If it is too firm for your taste, no stress, just add a splash of hot water (not too much!) and keep cooking.
Step 11
Rest - Scatter over squid and reserved chorizo (residual heat will warm through), cover with lid then rest for 5 minutes (rice will absorb remainig liquid). Paella rice should now be tender but "juicy", not stodgy and thick (if it is, add splash of water to loosen it).
Step 12
Garnish - scatter with parsley and wedges of lemon. Take to table as is, then mix up rice with seafood before serving!
Step 13
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