Paella
Below: Jessie waits dutifully outside The Crab and Winkle
110g pancetta, cut into small dice
300g paella rice
1 tsp paprika
125ml dry white wine
8 chicken thighs, halved and browned
12 fresh mussels
1 head garlic, cloves separated and peeled
12 large raw prawns
450g squid, cleaned and cut into rings
Handful of frozen peas
Heat half the olive oil in a paella pan or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic and onion and heat until softened. Add the rice, and stir until all the grains of rice are nicely coated and glossy.
Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
Place the mussels into the pan, add the peas and tomatoes, continue to cook gently for another 10 minutes.
Heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the pan. Throw in the sliced pepper.
Scatter the chopped parsley over the paella and serve immediately with warm crusty bread.
Sounds delicious - going to do this on Saturday
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