This is my take on Paella, a traditional Spanish dish that originated in Valencia. Typically it's made with saffron-infused rice, chicken or seafood, and a variety of vegetables like peppers, tomatoes, and peas.
- 6 tbsp olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, peeled and chopped
- 1 red pepper, cut into 1cm pieces
- ½ tsp smoked paprika
- pinch or two of saffron
- 2 tbsp tomato purée
- 350 g short grain or paella rice
- 200 g boneless chicken thighs, roughly cut up
- 250 g prawns, in the shell
- 600 ml boiling water, roughly
- 1½ vegetable or chicken stock cubes, crumbled
- A little salt and freshly milled black pepper
- 250 g fresh mussels
- 1 large bunch fresh parsley, chopped roughly
- Preheat the oven to 200℃, gas mark 6.
- Heat the oil in a large oven-proof pan, and then add the onions, garlic, and pepper. Cook for 10 minutes so the pepper releases its colour slightly. Add the paprika, saffron, and tomato puree and mix well.
- Add the rice and coat well with the oil and onion. Add the chicken pieces, mix again and then add the prawns and combine.
- Next, add the boiling water, stock cube, a little salt and pepper, and really mix well. Bring back to the boil, cover with a tight-fitting lid and then pop into the oven. Cook for 12-14 minutes.
- Finally, add the mussels, place the lid back on and cook for a further 8-10 minutes gently
- Remove from the oven, remove the lid and stir well. You may need to add a little more oil. Re-cover and leave for 5 minutes, then serve with plenty of chopped parsley.
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