Paella - Spanish

 paella 2

 

 

 

 

Jan Harenburg, CC BY 4.0 <https://creativecommons.org/licenses/by/4.0>, via Wikimedia Commons

Ingredients 

  • a good bunch of fresh parsley
  • 60 ml freshly squeezed lemon juice
  • 1 tbsp olive oil
  • 2 large garlic cloves, crushed
  • 240 ml water
  • 1 tsp saffron threads
  • 1.5 ltr chicken stock
  • 8 unpeeled jumbo prawns
  • 1 tbsp olive oil
  • 4 skinned, boned chicken thighs, cut in half
  • 8 pieces of rabbit
  • 8 pieces Calamari (octopus) 
  • 2 links Spanish chorizo sausage cut into 15mm thick slices
  • 1 thick slice prosciutto ham cut into 30mm square pieces
  • 4 medium onions - finely chopped
  • 2  red green yellow peppers large slilces
  • 2 finely chopped red bell pepper
  • 1 tin of diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • 3 large garlic cloves - crushed
  • 600g uncooked Arborio rice
  • 200g frozen green peas
  • 8 mussels, scrubbed and debearded
  • 60ml freshly squeezed lemon juice
  • Lemon wedges (optional)

 Method  

  1. Take the parsley, lemon juice, crushed garlic and the olive oil.  (the first 4 ingredients in the list)  You can stir it by hand or I put it in a liquidiser, and set aside.
  2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and add the jumbo prawns, leaving tails intact; set aside.
  3. Heat 1 tbsp in a large paella pan over medium-high heat.
  4. Add chicken; saute 2 minutes on each side. Remove from pan and set aside.
  5. Add rabbit; saute 2 minutes on each side. Remove from pan and set aside.
  6. Add sausage and prosciutto; saute 2 minutes. Remove from pan.
  7. Add the jumbo prawns and saute 2 minutes. Remove from pan.
  8. Reduce heat to medium-low.
  9. Add onion and bell pepper; saute 15 minutes, stirring occasionally.
  10. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
  11. Add rice; cook 1 minute, stirring constantly.
  12. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas.
  13. Add the sliced peppers to the pan.
  14. Bring to a low boil; cook 10 minutes, stirring frequently.
  15. Add mussels to pan, nestling them into rice mixture.
  16. Cook 5 minutes or until shells open; discard any unopened shells.
  17. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done.
  18. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes.
  19. Serve with lemon wedges, if desired.