Paella
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Serves 6
- 1½ litre chicken stock
- Saffron, 1 pinch
- 3 tbsp olive oil
- 1 large onion, diced
- 4 cloves of garlic
- 100g chorizo, sliced
- 6 chicken thighs, cut into large cubes
- 3 tomatoes, chopped
- 450g paella rice
- Salt and black pepper, as needed
- 1 red pepper, sliced
- 100g peas
- 12 mussels, cleaned
- 12 large raw prawns
- 1 tbsp flat leaf parsley, chopped
- 1 lemon, cut in to wedges
Preparation Time: 15 minutes. Cooking Time: 35 minutes.
- Put the saffron in the hot stock and leave to infuse.
- Heat the olive oil in a large pan on the simmering plate, hotplate on simmering setting or induction on medium high. The AGA Buffet Casserole is ideal.
- Fry the onion in the oil until it begins to soften.
- Add the garlic and cook for a further minute.
- Add the chorizo and chicken and stir-fry until beginning to colour.
- Stir in the tomatoes, rice and seasoning. Cover and cook.
- Pour the stock in the pan and bring to the boil. Cover and cook.
- HOTPLATE/HOB: continue cooking on the hotplate or induction for 20 minutes. CAST OVEN: transfer to the floor grid on the floor of the simmering oven and cook for 20 minutes. The rice should still have some bite.
- Stir in the pepper and peas, cover and cook for 5 minutes on the simmering plate or induction hob.
- Place the prawns and mussels on top, cover and cook for a further 5 minutes or until the prawns have turned pink and the mussel shells have opened.
- Garnish with chopped parsley and lemon wedges. Serve immediately with crusty bread.
