Paella
Recipe and photography by Evangeline Harbury
Ingredients
1tbsp x olive oil
1 x large Spanish onion, chopped
3 x garlic cloves, crushed
300g x chorizo, sliced
4 x chicken thigh fillets, diced
1 x 400g tin chopped tomatoes
Large pinch of saffron
1tsp x sweet smoked paprika
450g x paella rice
1.3L x chicken or shellfish stock, hot
200g x squid, sliced
12 x jumbo prawns, shell on
Small bunch of parsley
Instructions
Heat the olive oil in a large deep frying pan or paella pan. Add in the onion and fry over a low heat for a few minutes until soft then add the garlic and stir in for 10 seconds. Turn the heat up and quickly brown the chicken and chorizo on all sides.
Add in the chopped tomatoes and cook through until the pan is nearly dry and then add the saffron and paprika and stir for 30 seconds. Add the paella rice and stir through to coat in the tomatoes and spices.
Pour in 750ml of the hot stock, season, stir and bring to the boil. Simmer for 15-20 minutes, adding more of the stock when the pan is looking dry, keeping 100ml back. Do not stir, as this will cause the rice to release starch and will make it mushy.
Add in the squid and prawns and gently stir through with the remaining 100ml of stock. Cover with a lid or foil and leave to cook for another 8-10 minutes.
Chop the parsley and stir through at the last second and eat straight away.
