- 10
Ingredients
- 6 tablespoons approximately of extra virgin olive oil
- 2 large onions, chopped
- 1 large green pepper, cut into 1cm (1/2inch) cubes
- 1 large red pepper, cut into 1cm (1/2inch) cubes
- 8 cloves garlic, sliced
- 1 free-range organic chicken, jointed and cut into smallish pieces
- 225 g (8oz) organic streaky pork, cut into cubes
- Salt and freshly ground pepper
- 1 teaspoon saffron
- 1 kg (2 1/4lb) paella rice approximately (generous 1/2 cup per person)
- 1.8 – 2.4l (3-4 pints) homemade chicken stock (use more if needed)
- 1 chorizo sausage, sliced
- 450 g (1lb) frozen peas
- 450 g (1lb) mussels in shells
- 12 prawns in shells
- Garnish
- 4 very ripe tomatoes
- Flat parsley sprigs and coarsely chopped chives
- Paella pan, 46cm (18 inch) approximately
Preparation
Step 1
Put lots of olive oil in the paella pan. Add the pork and cook for a few minutes until the fat begins to run. Add the garlic, onions and peppers. Cook for 4-5 minutes, then add the chicken. Season with salt and freshly ground pepper. Then add the sliced chorizo.
Sauté for 15 minutes, soak a teaspoon of saffron in a cup of warm chicken stock and stir around. Add to the pan. Add the rice, (about ½ cup per person). Add stock to almost cover, stir to blend and then don’t stir again unless absolutely necessary. Add the peas.
Bring to the boil and simmer really gently for about 20 minutes until the meat is cooked. About 5 minutes from the end of cooking, add the mussels and the prawns in their shells. Continue to cook until the mussels open and the prawns are cooked. Stand over it and move the ingredients around a little. Bring the paella pan to the table. Scatter with lots of flat parsley sprigs and some freshly chopped tomato and chives. Serve immediately directly from the pan.