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PAELLA
Serves 6
60ml/4 tbsp olive oil
6 chicken drumsticks
1 medium onion, chopped
1 clove garlic, crushed
1 medium red or green pepper, diced
2 to 3 chorizo sausages, sliced
125g/4oz peas
5ml/1 tsp paprika
450g/1lb arborio rice
few saffron strands
900ml/1.5 pints chicken stock
450g/1lb mussels (or mixture of mussels, clams, cockles, whole prawns,
langoustines, squid etc according to taste and availability)
125g/4oz cooked peeled prawns
salt and freshly ground black pepper
3 hard boiled eggs, sliced
lemon wedges, to garnish
1 tbsp chopped fresh parsley
Heat oil in paella dish or large skillet and cook chicken for 15
to 20 minutes. Remove them from the pan and keep warm. Add onion
and garlic to the pan and fry for 3--5 minutes. Add the chorizo,
peppers, peas, paprika and cook for 5 minutes further. Add the
rice and saffron and stir well so all rice is coated with oil.
Return chicken to the pan and add the stock, bring to the boil and
then lower heat and allow to simmer for 15 to 20 minutes until rice
is almost cooked. Stir in the shellfish and mix well, continue
cooking until the rice and shellfish are ready. Cover and allow
to stand for 5 minutes. Garnish with the eggs, lemon and parsley.
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Paella 36