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This recipe pre-dates my 5 Ingredients philosophy.
Paella
Adapted from a combination of the June 06 Australian Gourmet Traveller Spanish inspired supplement and the dance of the paella by Sean Moran in ‘Let it Simmer.’
The first time I made paella was at a class at the Sydney fish market when I discovered the magical ingredient that is smoky Spanish paprika. A world apart from you dull supermarket paprika, the smoky stuff is bursting with flavour and vibrantly coloured and really is the critical ingredient in a good paella. In Sydney it is available from Herbie’s Spices and Simon Johnson.
A few years ago I went all out and tracked down some authentic Spanish calasparra rice. While the results were good, these days I tend to use the far more readily available Italian Arborio rice.
Feel free to vary the meat and seafood to suit your taste. In Spain they use a wide variety of ingredients for paella depending on the region. Think rabbit, pork, squid, crab or even snails.
Serves 6-8
2 chicken thighs, sliced into thin ribbons
1/2t cayenne pepper
4t Spanish smoky paprika
4T olive oil
2 chorizo, thinly sliced
1 large red onion, finely diced
3 large tomatoes, deseeded and finely chopped
3 cloves garlic, finely sliced
2 red capsicum (peppers), charred, skins peeled sliced into thin ribbons
400g Arborio or other risotto rice (of Spanish calasparra)
2 large pinches saffron threads, soaked in 1/4C hot water for at least 10mins
1/2C dry white wine
1.5L (6C) chicken stock
Small handful green beans, topped
6 large green prawns, body peeled and deveined, head and tail intact
6 clams (vongole) soaked in cold water for 10mins
6 black mussels, scrubbed and debearded.
lemon cheeks, to serve
1. Combine cayenne pepper, 2t paprika and 2T oil in a small bowl. Add chicken, season with salt & pepper and toss to coat. Cover and marinate overnight in the refrigerator or as long as you’ve got.
2. Bring the stock to the boil in a large saucepan and keep warm.
3. Heat remaining oil in a 35cm paella pan or a 32cm copper based shiny new frypan over a medium high heat. Add chorizo and cook for approx 5mins or until golden brown. Remove chorizo with a slotted spoon and reserve.
4. Add chicken to the pan and cook until browned all over. Remove chicken with a slotted spoon and add to the reserved chorizo. Place onion in the pan and lower the heat to medium low. Cook stirring periodically for 10mins or until onion is softened. Add tomatoes, capsicum and garlic, and remaining paprika and cook for a few more minutes. Rain in the rice and stir until rice is well coated in the vegetable mixture. Add wine and stir to deglaze the pan.
5. Return the chorizo and chicken to the pan and stir through with 3C hot stock. Allow to simmer briskly for 10mins. Shake pan periodically to mix but do not stir. When the rice is starting to soften and absorb the liquid add 2 more cups of stock season with salt & pepper and sprinkle over the beans, prawns, clams and mussels. Reduce heat and simmer gently for 15-20mins or until rice is cooked. If the mixture starts to look dry pour over remaining stock or add hot water.
6. As each mussel and clam opens and the prawns change colour to opaque remove and keep warm. When the rice is cooked, return seafood to the pan, arranging prettily. Cover pan and remove from the heat. Allow to stand for 10mins to allow the crust to release from the bottom of the pan. Top with lemon cheeks and serve the pan at the table for everyone to help themselves.
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