Easy Paella Recipe from one of Sydney's top Paella Chefs
This is a simple Mixed Meat Paella recipe that will bring the delicious, traditional Paella flavours from the shores of Spain straight into your home.
MIXED MEAT PAELLA RECIPE
Prep Time: 30min
Cook Time: 45min
Total: 1hr 15min
Serves: 4 people
250g Rice - Spanish or Paella Rice (Arborio or Short Grain Rice also works well!)
500g Chicken Thigh cut into pieces
12 Large Raw King Prawns
4 Chorizo Sausages sliced
0.5g Saffron Threads
1 tsp Ground Cumin
1 tsp Tumeric
1 tsp Smoked Paprika
2 cloves Garlic finely chopped
1 cup Frozen Peas (defrosted)
0.5 can Crushed Tomatoes
6 cups (1.5l) Chicken Stock
Salt for seasoning
4 tbsp Extra Virgin Olive Oil
0.5 Red Capsicum sliced in strips with seeds removed
0.5 Brown Onion finely diced
1 bunch Fresh Parsley finely diced
1 Lemon cut into quarters
Firstly, you will need a Paella Pan (minimum 32cm) or large Frying Pan for this recipe.
Heat pan over medium/high heat and add Olive Oil evenly. Once oil begins to heat up, sprinkle a generous pinch of Salt into the pan.
Once oil is nice and hot, add Chicken Thigh into the centre of the pan, then add Chorizo around the chicken in a circular shape. Spread meats around so they aren't stuck together and allow to cook.
Cook on high heat for 15min, until the Chroizo has browned surfaces and the Chicken Thigh is almost cooked through. Then push the meats to the outer edges of the pan and make space in the centre to add vegetables.
In the centre add defrosted Peas, diced Onion and slices of Capsicum. Continue to cook on medium/high heat until the vegetables are brown and softened. Avoid stirring the pan too much, just stir enough to avoid the meat and vegetables burning.
Add chopped Garlic, Smoked Paprika, Tumeric, Ground Cumin and Crushed Tomatoes then stir to allow spices to cover meats and vegetables.
Allow a few minutes of cooking to release the flavours of the spices into the pan.
Carefully pour in the Chicken Stock, then sprinkle the Saffron Threads evenly around the pan.
Add Rice into the centre, then with a wooden spoon, push the rice evenly around the pan. A careful, light shake of the pan will help to ensure the rice is spread evenly.
Place the raw King Prawns around the pan, spacing evenly where possible.
Bring the stock to the boil and cook for 10min on high heat, then lower the heat to medium/low and cook for another 6min. Do not stir the Paella at this time.
The liquid level should then be just below the rice. When it is, Cover the pan with foil, taking care not to burn yourself as the pan will be very hot.
Turn the heat down to low and cook for 5min, then turn the heat completely off and allow to rest for a further 5min.
After resting, remove the foil from the pan. You will be able to notice brown edges on the rice around the pan, this is the Socarrat, the delicious crispy crust that forms at the bottom of the Paella (some say the most delicious part of Paella!)
Serve a generous portion, ensuring some of each of the meats plus prawns and vegetables, don't forget to scrape the spoon along the bottom of the pan to get some of the Socarrat!
Garnish with a sprinkle of finely diced Parsley and a quarter of Lemon.
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