The Spaniard

Name: The Spaniard
Yield: Serves 6 – 8
Cuisine: Spain
Ingredients: 8 cups chicken stock; 1 cup fresh or frozen peas; 250 grams deboned chicken thighs; 1 tablespoon tomato paste; 2 pinches saffron threads; 300 grams seafood mix; 2 handfuls fresh flat-leaf parsley leaves, finely chopped; salt and pepper; 500 grams uncooked paella rice (or risotto); 2 plum tomatoes, chopped; 2 stalks celery, finely chopped; 2 teaspoons smoked paprika; 2 cloves garlic, minced; 1 red chilli (optional); 1 large brown onion, chopped; 150 grams chorizo sausage, sliced (optional); coconut oil; 2 lemons, cut into wedges; ⅓ cup spelt flour; 100 grams deshelled and deveined prawns

Seafood Paella

Preparation info

Serves
6 – 8

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

The first time I tried paella, I was lucky enough to be sitting by the ocean in Barcelona, Spain. It is a moment I will never forget and I hope that the first taste of my paella leaves you with wanderlust to take that flight.

Ingredients

250 grams deboned chicken thighs
⅓ cup spelt flour
coconut oil

Europe
Spain
Barcelona
Main course
Mediterranean

Method

Preheat the oven to 180 °C.

Dust the chicken thighs with the spelt flour. In a large frying pan over medium heat, add 1 tablespoon coconut oil. Add the chicken thighs and fry until