A BASIC PAELLA – There are many variations
6 or 8 pieces of chicken thighs on the bone, skin on or off, to your taste
Rabbit is fine if you have access to it
1 onion finely chopped
Lots of garlic cloves, skin on
2 large pinches of saffron
If you have access to a Spanish supermarket, (I buy mine from Mercadona) a teaspoon of Preparado Paella con azafran....this is a mix of colouring and saffron and is great if you have it, but not necessary to the recipe
2 heaped teaspoons of paprika, either sweet or smoked according to your preference
500g paella rice
Sea salt and black pepper to taste
1 small bunch of flat leaf parsley, leaves picked, washed and chopped, stalks chopped
2 handfuls of fresh or frozen peas
A portion of fine green beans or asparagus...whatever is your favourite....why not both?
Half a kilo of king prawns with shell on
Any seafood such as slices of squid, mussels etc.
A paella pan....otherwise a wok or wide non-stick saucepan will do
Heat the olive oil in the pan and add the onion and fry for a few minutes on a low heat until translucent. Add the chicken pieces or rabbit and fry until it is brownish. Throw in the garlic, saffron, paprika, seasoning, stock, paella rice, and cook on the hob (low heat) for about 20 minutes until the chicken is cooked through. Then add the green beans or asparagus, the prawns and seafood. Continue to simmer for about 10 minutes and serve sprinkled with chopped parsley and lemon wedges.
A good starter to accompany this would be “Pan con ajo y tomate”....which is bread with garlic rubbed onto slices of bread and topped with fresh tomato wiped across it.
Alioli (a garlic mayonnaise) is usually served with paella.