Dinner, Seafood Recipes
Paella
By Tom Flavin
This is a typical Paella from Valencia, other variations include artichokes, mushrooms, beef fillet or tongue, ham, eel, veal liver and all kinds of fish & seafood
Ingredients
- 50 ml Olive oil
- 4 Garlic cloves crushed
- 800 gr diced chicken breast or leg meat
- 200 gr diced lean pork or chorizo
- 150 gr onion chopped
- 200 gr diced pepper mixed colours
- 500 gr rice (paella or risotto rice is best)
- 30 ml white wine
- 1.5 litres chicken stock
- 200 gr tomato puree
- Salt & pepper TT
- 1 gr Saffron
- 6 Shrimp
- 100 g squid rings
- 100g sole fillet
- 100 gr peas
- 100 gr cooked & peeled prawn
- 100g mussels cooked
Method
1. Heat the oil in a flat pan (Paella pan is best but frying pan can be used) add garlic to oil and sauté, remove garlic
2. Brown chicken, chorizo and pork on all sides
3. Add onion and peppers, cover pan and cook for 10 mins, do not allow onions to brown
4. Add tomato puree, salt, saffron stir in
5. Add rice, heat & stir over high heat until rice becomes translucent
6. Add wine and ¾ of the boiling stock
7. Add whole shrimp, squid and sole, simmer covered for 10 – 15 mins until rice & seafood is cooked, add remaining stock if necessary this dish should not be dry
8. Add peas, arrange cooked peeled prawns and cooked mussels on top do not stir
9. Serve in the pan
