Seafood Paella
Prep: 20 min
Cook: 40 min
Medium
Ingredients
300 g bomba or arborio rice
200 g prawns
200 g mussels
200 g squid
1 whole chicken thigh (jointed)
1 litre fish stock
1 saffron (soaked in milk)
1 red pepper (sliced)
1 green pepper (sliced)
2 tomatoes (grated)
4 garlic cloves
1 onion
Olive oil, lemon, parsley
The Story
Paella is the signature dish of Valencia. Its name comes from the Latin 'patella' (pan). Originally a rural workers' dish of rice, vegetables and whatever meat was available, saffron turns it golden and makes it Spain's national dish.
Instructions
- Brown chicken in olive oil; set aside.
- Sauté onion, garlic and peppers in the same pan.
- Add tomatoes and saffron; toast rice briefly.
- Pour in stock, return chicken; cook 15 min.
- Arrange prawns, squid and mussels on top; cook 8 min more.
- Turn off heat, rest 5 min. Serve with lemon and parsley.