In Catalonia, mixing meat and seafood is an ancient 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.
- 6 tbsp extra virgin olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, peeled and chopped
- 1 large red pepper, cut into 1cm pieces
- pinch or two of saffron
- 350 g paella rice
- 250 g chicken, skin on roughly 2-3cm pieces
- 125 g baby squid, roughly chopped
- 125 g prawns in the shell
- 200 g fresh mussels
- 8 fresh scallops, cut into 4, including the roes
- 600 ml boiling water, roughly
- 10.5 vegetable or chicken stock cubes, crumbled
- 0.5 tsp smoked paprika
- only a little salt needed
- freshly milled black pepper
- 1 large bunch fresh parsley, chopped roughly
- 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 warm through.
- Remove from the heat, 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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