Name: Paella
Yield: Serves 4
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 500 g chicken legs or rabbit hindquarters, chopped into pieces on the bone; 150 g fresh (shelled weight) or frozen peas, cooked in salted water with a little sugar; 300 g mussels, washed and debearded, discarding any that stay stubbornly open when tapped; 16 pieces of langoustine or raw tiger prawns with the heads on; 700 ml chicken stock 700 ml fish stock (or a good-quality fish stock cube dissolved in that amount of hot water); 150 g fresh (shelled weight) or frozen broad beans, cooked in salted water; 1 large onion, finely chopped; 2 tsp roughly chopped fresh thyme; 4 garlic cloves, crushed; 200 g paella or risotto rice; 1 tsp saffron strands or ground saffron; 60 g cooking chorizo sausage, thinly sliced; 1 tbsp tomato purée; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

This is a dish that is often misunderstood when copied, usually because the real thing has never been experienced. What should go into a paella? This depends a good deal on where you eat it. Depending on how much - and what type of - fish and/or meat goes into it, the colour will vary. The best paellas are often the most unattractively coloured ones in the most unusual places; I’ve had it with rabbit and snails in places that you can’t reach by road. Certain restaurants in Spain will offer