- 6 Tbsp extra virgin olive oil
- 500g Tegel Fresh Chicken Skinless Thighs, cut into smallish pieces
- 2 large onions, diced
- 8 cloves garlic, crushed
- 3 ripe tomatoes, chopped
- 3 chorizo sausage, sliced
- 3 cups Calasparra rice
- ½ teaspoon saffron threads, soaked in 1 tablespoon warm water
- 2L vegetable or chicken stock
- 12 cockles, mussels, clams or pipi in their shells
- 12 prawns, in shells
- Lemon wedges and parsley to garnish
1. Heat 2 tablespoons of the olive oil in a paella pan or large frying pan. Add the Tegel Fresh Chicken Skinless Thighs and cook for a few minutes until it begins to go golden. Remove and set aside.
2. Add the remaining olive oil, garlic, onions and tomatoes to the pan and cook for 5-7 minutes. Now add the rice and stir to coat in the mixture. Add the sliced chorizo and browned chicken into the pan. Add the saffron in its water and add enough of the stock so that it almost covers the rice. Stir to blend and then don’t stir again.*
3. Bring to the boil, then turn the heat down and simmer gently for about 20 minutes until the rice is cooked and nearly all of the stock absorbed. If it is looking too dry and the rice is still not cooked through, sneak in some boiling water by pouring it around the sides of the pan.
4. About 5 minutes from the end of cooking, add the shell fish and prawns in their shells. Taste it at this stage and consider whether you need to add more salt or pepper. Continue to cook until the shells open and the prawns are cooked, about 3-5 minutes. Gently stir the ingredients around a little.
Bring the paella pan to the table. Scatter with lots of chopped parsley and lemon wedges and serve directly from the pan.
NB: If any of your shellfish don’t open during the cooking, throw them away as they may be trouble!
* Unlike risotto, paella is cooked without stirring as we want the rice grains to be almost loose and separate and stirring promotes a creaminess as the starch is released and we’re not wanting that here.