Home > Recipes > PAELLA


July 5th, 2010


1 kg live mussels

300g uncooked King prawns

pinch saffron threads

¼ C water

Olive oil

2 chicken thigh fillets, diced

1 pork fillet, diced

200 g chorizo sausages, sliced

1 large red onion, chopped

1 orange or yellow capsicum, diced

4 cloved garlic, peeled and crushed

2 t sweet (preferably smoked) paprika

2 C short grain rice

4 C chicken stock

1 C frozen peas

1 fillet of white fish, like terakihi or snapper, diced

Fresh crab, cleaned and halved

Preheat oven to 180°F.  Steam mussels in water until they open.  Remove from shells and de-beard.  Set aside.  Shell and devein prawns, leaving tails intact. 

Combine saffron and water in a small bowl and stand for 30 minutes.

Heat some olive oil in a large shallow oven proof pan; cook chicken until browned, then pork, then chorizo adding more oil as necessary.  Drain on absorbent paper and set aside.

Cook onion, capsicum, garlic and paprika in the same pan, stirring until onion softens.  Add rice and stir until coated in onion mixture.  Return chicken, pork and chorizo to the pan and stir to combine.

Stir in stock and saffron mixture.   Place pan in oven for about half an hour, or until rice is almost tender.  Arrange fish, crab, mussels, prawns and peas on top and return to oven for another ten minutes or until all seafood is just cooked.

Serve with lemon wedges.

Serves 4 – 6

Note:  The protein ingredients can be changed to suit individual tastes, as can the quantity of rice – just ensure that for each cup of rice there are 2 cups of stock.  The paella can and should be allowed to burn a little around the edges making a crunchy crust.

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  1. July 6th, 2010 at 12:29 | #1

    YUM! Margie you make a great Paella, I remember eating this when you made it in Ballito!

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