Paella is the taste of Summer for me. As soon as the sun is out so is the paella pan.
I cooked this one on the hob, using two burners but it also works very well cooked on the barbecue.
Prepare the ingredients before you start, it makes a real difference.
115g pancetta, diced
2 Tbsp olive oil
8 chicken thighs, boned and skinless
1 litre hot chicken stock
1 large onion, chopped
2 sprigs Thyme, leaves picked
2 cloves garlic, grated, + 1/2 garlic clove grated, to add to the prawns
1 tsp chilli flakes
1 large red pepper, diced
600g paella rice, I used Calasparra
1 tsp sweet Paprika
6oz white wine
2 Tbsp lemon juice
5 oz frozen peas
around 20 Mussels, washed and debearded
2 oz butter
5 large tomatoes, deseeded and diced
5 Tbsp chopped Parsley
Zest of 1 lemon
400g large prawns, deveined
2 squid tubes, cleaned and cut into rings
4 lemons to garnish
To Make The Paella
Heat 1/2Tbsp of the oil in a Paella pan (or very large frying pan), Add the Pancetta and Chorizo and fry until golden and beginning to crisp. Remove from the pan and set aside.
add the chicken thighs to the pan and cook over a med heat for 6 minutes, turning over halfway. remove the chicken and set aside.
Add 1/2 oil to the pan and fry the onion, Thyme, garlic, chilli flakes and red pepper. cook for around seven minutes over a low-med heat stirring occasionally to prevent the onion taking too much colour.
Add the remaining oil to the pan then add the rice Bay leaves and Paprika to the pan and stir around for 2 minutes to coat the rice.
Stir in the wine, lemon juice and hot stock and cook over a medium heat for 5 minutes.
Fold in the Pancetta, Chorizo, chicken, peas and place in the mussells, closed side down.
Cover the pan loosely with foil and cook on a low-medium heat for 15 minutes.
I the stock has dried up add a cup of boiling water.
Rest the paella for 10 minutes while you cook the prawns and squid.
Heat a little oil in a frying pan over a medium heat.Grate 1/2 clove of garlic, add to the pan with the prawns and stir fry until pink. add the squid to the pan and stir fry for 1 minute.
Remove the foil and stir in the tomatoes, butter and lemon zest.
Scatter the prawns and squid over the top of the Paella and sprinkle over the Parsley.