Chicken and Seafood Paella

A lovely classic Spanish dish that is always a treat.

Prep Time 30

Cook Time 40

Total Time 1 10

Servings People

Ingredients

12 jumbo prawns raw/shelled
18 small clams cleaned
12 large mussels cleaned
8 large chicken thighs boneless chopped
170 g chorizo cut into thin slices
110 g pancetta diced
125 ml dry white wine
1.2 litre chicken stock warmed
570 ml Arborio rice
110 g peas frozen
2 cloves garlic
¼ tsp dried chilli flakes
1 large onion finely dice
4 large tomatoes de-seed/dice
1 large red bell pepper sliced
1 large orange bell pepper sliced
6 cloves garlic peeled but whole
50 ml olive oil
1 tsp paprika
1 tsp thyme
1 bunch parsley. flat leaf chop
salt
ground black pepper

Instructions

Place a frying pan over a medium high heat and add a little oil.
50 ml olive oil
Once heated up, add the chicken thighs. Turn the thighs frequently to brown the meat. They will be cooked fully later.
8 large chicken thighs
When the chicken thighs are browned remove from the heat and place on a warmed plate for now.
Heat half the olive oil in a heavy based saucepan. (helps distribute the heat evenly.)
50 ml olive oil
When hot, add the diced chorizo and pancetta and fry until lovely and crisp.
170 g chorizo, 110 g pancetta
To the same pan, add the garlic, onion and peppers and heat until softened but not mushy.
1 large onion, 1 large red bell pepper, 1 large orange bell pepper, 6 cloves garlic
Add the thyme, chilli flakes and the Spanish rice, and stir until all the grains of rice are coated and shiny.
¼ tsp dried chilli flakes, 1 tsp thyme, 570 ml Arborio rice
Add the paprika and stir in.
1 tsp paprika
When combined, add the dry white wine. Bring the pan to a simmer and add then chicken stock.
125 ml dry white wine, 1.2 litre chicken stock
Return the boneless diced chicken thighs to the pan and cook for 5 - 10 minutes.
Add the cleaned mussels and clams to the pan. To make it look fancy, place the clams and mussels in with the joint downwards so they open facing you.
18 small clams, 12 large mussels
Sprinkle in the peas and chopped tomatoes and cook gently for another 10 minutes or so.
110 g peas, 4 large tomatoes
While that is cooking away, in a smaller pan, add the remaining olive oil and place over a high heat.
Add the whole garlic cloves to the pan together with the prawns and fry quickly until they turn lovely and pink. Don't want to over cook them.
12 jumbo prawns, 2 cloves garlic
When pink add to the paella pan and gently mix. Season with salt and pepper
salt, ground black pepper
Sprinkle to chopped parsley over the top and serve immediately.
1 bunch parsley.

Nutrition