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Paella mixta

 


Method 1

Ingredients

400g can chopped tomatoes

600ml chicken stock

1 heaped tsp smoked paprika

2 pinches of saffron

1 onion, chopped

3 garlic cloves, crushed or finely chopped

4 tbsp olive oil

300g paella rice

4 skinless, boneless chicken thighs, cut in half

200g chorizo, sliced

85g frozen peas

150g raw king prawns, peeled if you like

250g mussels, cleaned

1 lemon, quartered (optional)

STEP 1

Heat the oven to 220C/200C fan/gas 7. Combine the tomatoes, stock, paprika and saffron in a large heatproof jug, then microwave for 5 mins on high, or until steaming hot. Or, heat in a pan on the hob.

STEP 2

Put the onion and garlic in a large ovenproof frying pan or roasting tin, drizzle over the olive oil and stir to coat. Roast for 20 mins, or until the veg is starting to brown.

STEP 3

Stir in the rice, chicken, chorizo and hot stock mix. Season and bake for 20 mins (don’t cover the pan).

STEP 4

Gently stir in the peas, dot over the prawns and press the mussels in, hinged-side down, so they’re standing up. Arrange the lemon wedges around the edge, if using. Bake for 5-10 mins more until the rice, chicken and prawns are cooked, and the mussels have opened (discard any that stay shut). Check for seasoning, and serve.


Method 2

Ingredients:

- 2 tbsp olive oil

- 1 onion, finely chopped

- 2 cloves of garlic, minced

- 1 red bell pepper, chopped

- 1 green bell pepper, chopped

- 1 tomato, chopped

- 1 cup paella rice (bomba or arborio rice)

- 1 tsp sweet paprika

- 1/2 tsp saffron threads

- 4 cups chicken or vegetable broth

- 1/2 lb chicken thighs, cut into bite-sized pieces

- 1/2 lb chorizo, sliced

- 1/2 lb shrimp, peeled and deveined

- 1/2 lb mussels, cleaned

- Salt and pepper to taste

- Lemon wedges for serving

Instructions:

1. Heat the olive oil in a paella pan or large skillet over medium heat. Add the onion, garlic, and bell peppers, and cook until softened.

2. Add the tomato, rice, paprika, and saffron, and cook for another 2-3 minutes.

3. Pour in the broth and bring to a simmer. Add the chicken and chorizo, and cook for about 10 minutes.

4. Add the shrimp and mussels on top of the rice mixture, and continue to cook until the rice is tender and the seafood is cooked through.

5. Season with salt and pepper to taste. Serve hot with lemon wedges on the side.



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