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Paella
Recipe serves: 6
A Little Background

Paella (pa-yay-aa) is a traditional Spanish dish that actually takes its name from the pot in which it is cooked, a paellera. Paella originated from the Valencia region but now virtually every part of Spain offers their own version. There is much debate as to what ingredients belong in a Paella, but there is no debate that at the core there should be rice and saffron. This is the recipe I cook when entertaining, but if I'm cooking only for my girlfriend and I, it might be a very simple Paella with a couple of ingredients or an incredibly involved dish teeming with everything under the sun. This usually depends on my mood and the state of my wallet. As always and especially with this dish, feel free to substitute ingredients to your liking or current availability. Buen Provecho!

What you'll need
  • 12 medium to large fresh prawns (shrimp) (Shelled and de-veined, tails left on) (heads may be left on for presentation)
  • 20 fresh mussels (cleaned) (see tips & techniques)
  • 2 squid tubes, cut into eighths (ask fish monger to clean and score)
  • 2 chorizo sausages, sliced into 1 cm (half inch) pieces
  • 3 boneless skinless chicken thighs (cut into 1/4s)
  • 2 medium onions (finely diced)
  • 3 cloves garlic (chopped)
  • 1.5 cups Arborio rice
  • 3 cups chicken stock
  • 2 pinches of saffron threads
  • 1 green capsicum (diced)
  • 1 x 440 gram tin of diced tomatoes
  • 1/4 cup of white wine
  • 1/2 cup of frozen baby peas
  • Chopped flat leaf parsley (to garnish)
  • 2 lemons (cut into wedges)
  • Extra virgin olive oil
  • Butter
  • Sea salt flakes
  • Black pepper corn mill

 Chefspencil.com - Paella
What to do
  • Put the saffron threads into the chicken stock and place over a very low flame.
  • Pour a little olive oil into a fry pan and place over high heat.
  • Saute the chorizo sausage 1-2 minutes and remove.
  • Season the chicken and lightly brown in the remaining chorizo oil, remove.
  • Wipe the pan clean, add a little oil and place over high heat.
  • Season the squid pieces, saute for 1 minute and transfer to a small bowl.

  • In a large heavy based pot over medium high heat pour a few tbsps of olive oil.
  • Soften the onion for 1 minute and add the garlic and capsicum.
  • Cook for a further 1 minute (do not allow to brown).
  • Add the rice, increase the heat to high and stir.
  • Add the wine and cook until almost fully absorbed, stir through a couple knobs of butter.
  • Add the stock, bring to the boil and reduce to a simmer, cook for 5 minutes.
  • Add the tomatoes, chicken, chorizo, mussels and prawns, mix well and cook for a further 5 minutes.
  • Once all the mussels have opened, check that the rice is almost cooked.
  • Add the squid pieces and the peas, stir well and cook a further 5 minutes.
  • Paella should be served slightly wetter than risotto, depending on the brand of rice and stove temperature; more stock may need to be incorporated at the end to achieve this.
  • Transfer it all to a large serving dish (or individual plates) and garnish with chopped parsley and lemon wedges.
    
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Recipe By Paul Hegeman
Styling By Paul Hegeman
Photography By Jason Hamilton
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