My Paella

3.2/5 rating (21 votes)
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 25 mins
  • Difficulty: Moderate
  • Print Recipe:
My Paella

In Catalonia, mixing meat and seafood is a very old tradition, adding pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella is common in other regions. 

Ingredients

  • 6 tbsp extra virgin olive oil
  • 2 small onions, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 1 large red pepper, cut into 1cm pieces
  • pinch or two of saffron
  • 350g paella rice
  • 250g chicken, skin on roughly 2-3cm pieces
  • 125g baby squid, roughly chopped
  • 125g shell on prawns
  • 200g fresh mussels
  • 8 fresh scallops, cut into 4, including the roes
  • 600-650 mls roughly, boiling water
  • 1½ vegetable or chicken stock cubes, crumbled
  • ½ tsp smoked paprika
  • only a little salt needed
  • course ground black pepper
  • 1 large bunch of fresh parsley, chopped roughly

Method

  • Heat the oil, in a large paella pan.
  • Add the onions, garlic, and pepper.
  • Cook for 5-6 minutes then add the saffron and tomato puree mix well.
  • Next add the rice and coat well in the oil and onion.
  • Then add the chicken pieces and mix really well.
  • Add the prawns and squid and mix well again.
  • Next, add the boiling water, stock cube, paprika, little salt and pepper and really mix well.
  • Bring to the boil, stir well and cover with a tight fitting lid, cook for 10-12 minutes stirring occasionally.
  • Add the mussels and scallops place the lid back on and cook for a further 2-3 minutes gently, until the mussels open and the rice is just cooked.
  • Add the scallops and just warm through.
  • Remove from the heat oven, and stir well, you may need to add a little more oil, salt and pepper.
  • Re cover and leave for 5 minutes, then serve with plenty of chopped parsley sprinkled over.

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