Summer Paella Recipe
Ingredients
450 g/1 lb mussels in their shells
1.2 litres/2 pts/5 cups chicken stock
1.25 kg/2 3/4 lb chicken, jointed into 6 pieces
Salt and freshly ground black pepper
90 ml/6 tbsp olive oil
1 Spanish onion, finely chopped
1 garlic clove, crushed
4 baby squid, cleaned and sliced into rings
450 g/1 lb/2 cups risotto rice
15 ml/1 tbsp paprika
5 ml/1 tsp saffron powder 1 bay leaf
1 red pepper, sliced
1 green pepper, sliced
4 tomatoes, skinned and chopped
100 g/4 oz frozen or shelled fresh peas
12 unpeeled prawns
6 black olives
TO GARNISH:
Lemon wedges
Chopped parsley
TO SERVE:
Focaccia Green salad
Directions
Scrub the mussels, discarding any that are damaged or won't close when sharply tapped.
Remove the beards.
Place in a saucepan with half the stock.
Bring to the boil, cover and cook for a few minutes, shaking the pan occasionally until the mussels have opened.
Leave to cool.
Wipe the chicken and season with a little salt and pepper.
Heat the oil in a large paella pan or frying pan (skillet).
Fry (saute) the chicken on all sides to brown.
Reduce the heat and cook for a further 10 minutes.
Remove from the pan.
Add the onion and garlic and fry for 2 minutes until slightly softened.
Add the squid and cook for I minute.
Stir in the rice and cook, stirring, for 1 minute until coated with oil.
Strain the mussel liquor into the pan and add the remaining stock.
Stir in the paprika, saffron and bay leaf.
Return the chicken to the pan.
Bring to the boil, cover with a lid or foil, reduce the heat and simmer gently for 15 minutes.
Add the peppers, tomatoes and peas and cook for a further 10 minutes until the rice has absorbed nearly all the liquid and is just tender, and the chicken is cooked through.
Season to taste and stir gently.
Remove from the heat.
Leave to cool and then turn into a large airtight container.
Add the mussels still in their shells (or break off the top shells, if liked).
Add the prawns and olives.
Cover and chill until ready to transport.
Wash the paella pan, if used, and take with you or pack a large shallow serving dish.
To serve, take the prawns and olives off the top.
Turn the mixture into the paella pan or serving dish, making sure that some of the mussels are sitting on the top.
Arrange the prawns and olives around.
Garnish with lemon wedges and sprinkle with parsley.
Remove the beards.
Place in a saucepan with half the stock.
Bring to the boil, cover and cook for a few minutes, shaking the pan occasionally until the mussels have opened.
Leave to cool.
Wipe the chicken and season with a little salt and pepper.
Heat the oil in a large paella pan or frying pan (skillet).
Fry (saute) the chicken on all sides to brown.
Reduce the heat and cook for a further 10 minutes.
Remove from the pan.
Add the onion and garlic and fry for 2 minutes until slightly softened.
Add the squid and cook for I minute.
Stir in the rice and cook, stirring, for 1 minute until coated with oil.
Strain the mussel liquor into the pan and add the remaining stock.
Stir in the paprika, saffron and bay leaf.
Return the chicken to the pan.
Bring to the boil, cover with a lid or foil, reduce the heat and simmer gently for 15 minutes.
Add the peppers, tomatoes and peas and cook for a further 10 minutes until the rice has absorbed nearly all the liquid and is just tender, and the chicken is cooked through.
Season to taste and stir gently.
Remove from the heat.
Leave to cool and then turn into a large airtight container.
Add the mussels still in their shells (or break off the top shells, if liked).
Add the prawns and olives.
Cover and chill until ready to transport.
Wash the paella pan, if used, and take with you or pack a large shallow serving dish.
To serve, take the prawns and olives off the top.
Turn the mixture into the paella pan or serving dish, making sure that some of the mussels are sitting on the top.
Arrange the prawns and olives around.
Garnish with lemon wedges and sprinkle with parsley.
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