Food & Drink

Thursday 31 July 2014

Paella

Lilly Higgins

Published 03/09/2011|05:00

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Paella is a visual feast to wow your guests and it tastes amazing, too. It's a great one-pot dish.

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You can use chicken instead of, or in addition to, the shellfish. Serves 10.

you will need

2 tbsps olive oil

2 tbsps butter

2 onions, diced

6 cloves garlic, crushed

1 red pepper, sliced

1 yellow pepper, sliced

300g chorizo, sliced into rounds

400g paella or arborio rice

2 pints chicken or vegetable stock

½ tsp smoked paprika

1 pinch saffron threads

At least 20 mussels and/or clams

60ml dry white wine

At least 20 large prawns

200g frozen peas

1 handful flat-leaf parsley, chopped

Black kalamata olives

Lemon wedges

Method

In a large heavy-based saucepan, melt the olive oil and butter together. Sauté the onions over a medium heat until translucent. Add the garlic and sliced peppers. Cook for a few minutes stirring every now and then. Increase the heat and add the chorizo, and cook for five minutes.

Add the rice to the pot and stir thoroughly to coat evenly in the chorizo oil.

Meanwhile, heat the stock and stir in the paprika and saffron.

Add the wine to the pot and stir on a high heat. Leave for two minutes to bubble. Add the stock and stir to combine.

Turn down to a simmer, leave the lid off and do not stir for the remaining 25-30 minutes as the rice cooks and absorbs all of the liquid.

When the rice is nearly done, place the mussels and/or claims in a separate pot with a tablespoon of white wine or water.

Place the lid on and cook on high until the mussels' shells open.

Gently lift the mussels/clams out and place in a bowl, keeping any liquid in the pot.

Add the prawns to the pot and place on a high heat with the lid on for five to 10 minutes, until the prawns are cooked through.

Meanwhile, add the peas to the rice and stir through with a fork, separating the rice gently. Place the lid on and leave to cook for five minutes.

Serve the rice in the pot or in a large platter-style dish, topped with the shellfish, parsley, olives and lemon wedges.

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