Name: Paella
Yield: Serves 4-6
Cuisine: British
Ingredients: 100 g chorizo, cubed; small tin tomato purée; 5 tablespoons olive oil; salt and pepper; 3 garlic cloves, finely-chopped; 24 mussels, shelled; 100 g jamón Iberico (or other serrano ham); 1.2 litres white stock; 1 sachet saffron threads; 500 g risotto or paella rice; 600 g raw prawns; 200 ml white wine; 125 g frozen peas; 2 red peppers, roasted and skinned (or 1 small tin); pinch of cayenne pepper; 1 whole chicken, cut into pieces; ½ teaspoon paprika

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

Spain abounds with paella-type recipes, using the local ingredients of the region in question. This one is a great party dish and easy to cook for big numbers.

Ingredients

5 tablespoons olive oil
1 whole chicken, cut into pieces
600 g <

Europe
United Kingdom
London

Method

In a paella pan or a large flat pan, heat the oil and brown the chicken pieces. Add the prawns and garlic and fry gently for a couple of minutes. Add the ham, chorizo and mussels, then add the rice, paprika, cayenne and tomato purée. Season and stir well.

Soften the saffron strands in a little warm stock and add to the dish. Pour on the wine and half the stock. When the rice has absorbe

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Paella

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