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
Olive
oil
1
onion finely chopped
Lots
of garlic cloves, skin on
Chicken
stock
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.
Lemon
wedges
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.