recipes
Paella
2012-04-17
Ingredients
- 2 tbsp olive oil (PREGO)
- 75g chorizo, cut into thin slices
- 75g pancetta, cut into small dice
- 4 cloves garlic finely chopped
- 1 large Spanish onion, finely diced
- red pepper, diced
- 1 tsp soft thyme leaves
- ¼ tsp dried red chilli flakes
- 1 tsp paprika
- 250g rice
- 125ml dry white wine
- 600ml chicken stock,
- ¼ tsp saffron strands
- 4 chicken thighs, each chopped in half and browned
- 10 clams, cleaned
- 60g frozen peas (EMBORG)
- 2 tomatoes, de-seeded and diced
- 6 large raw prawns, in shells
- 2 tbsp chopped parsley
- fresh seasoning
Method
Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add in half of the chopped garlic, and all of the onion and pepper and heat until softened. Add the thyme, chilli flakes, paprika and rice, and stir until all the grains of rice are nicely coated and glossy. Next, add in the dry white wine and saffron strands and heat till bubbling. Pour in the hot chicken stock, add the browned chicken thighs to the pan and cook for 10 minutes. Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes. Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Cook the prawns with the garlic for a few minutes, and then add to the cooked paella. Scatter the chopped parsley over the paella and serve immediately.
Suggested accompanying wine: DELICATA Medina Syrah, Carigan, Grenache D.O.K. Malta
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