Prep time:
Cooking time: 30 minutes
Total time:
Serves: 4
1tsp (1g) saffron
½tsp ground turmeric
300g bomba paella rice
2tbsp olive oil
150g chorizo sliced on the diagonal into ½cm thick slices
2 chicken thighs (skin off, bone out) sliced into 2cm strips
2 onions finely chopped
3 cloves of garlic, crushed
2tbsp smoked paprika
800ml fish stock
200ml white wine
10 cleaned mussels
2 squid tubes cut into rings, fresh or frozen
½ pint glass of Greenland prawns, shell on
½ pint glass of Greenland prawns shell off or king prawns, shell off
100g frozen peas
2 lemons, quartered
This is a showstopper dish but is very easy. The trick is to use the best quality shellfish, preferably from your local fishmonger, and part-cook the rice with saffron and turmeric so the paella takes on the amazing colour. Both of these tips were given to me by Sankey’s in Tunbridge Wells.
If you wish to simplify the dish you can omit the squid and/or the mussels. The prawns, chorizo and chicken are a must!
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