Paella

Name: Paella
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves 4-6
Cuisine: Spanish
Ingredients: 8 large raw prawns, shells on 150 g (5 oz) salmon, cod or haddock, cut into 3 cm (1¼ inch) pieces; 90 g (3 oz) frozen peas; 3 tomatoes, peeled, seeded and roughly chopped or 250 g (8 oz) can chopped Italian tomatoes, drained; 300 g (10 oz) mussels, scrubbed and beards removed; 550 ml (18 fl oz) chicken stock or vegetable stock; 80 g (2¾ oz) chorizo, ham or smoked bacon, cut into 5 mm (l/4 inch) slices; 4 small skinless chicken thigh fillets, each cut into 2 long pieces; 300 g (10 oz) long-grain rice; 1 large onion, sliced; 1 red capsicum (pepper), cut into 2.5 cm (1 inch) lengths and thinly sliced; chopped fresh parsley, to garnish; 2 pinches of saffron threads; 3 tablespoons olive oil; 2 cloves garlic, crushed

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
1 hr 30

Appears in

Casseroles

By Le Cordon Bleu

Published 1999

About

A classic Spanish dish consisting of rice, saffron and olive oil, often combined with chicken, seafood, pork and chorizo, as well as garlic, onions, tomatoes and peas. The name is derived from the large two-handled dish that it is traditionary cooked and served in.

Ingredients

2 pinches of saffron threads
3 tablespoons olive oil
4 small

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Soak the saffron threads in 2 tablespoons hot water. Heat the oil in a wide, deep ovenproof frying pan or paella pan, 30-35 cm (12-14 inches) in diameter. When it is lightly hazing, add the chicken. Cook