{"id":281,"date":"2010-07-05T12:22:33","date_gmt":"2010-07-04T23:22:33","guid":{"rendered":"https:\/\/www.foursistersfood.com\/?p=281"},"modified":"2010-08-12T09:04:10","modified_gmt":"2010-08-11T20:04:10","slug":"paella","status":"publish","type":"post","link":"https:\/\/www.foursistersfood.com\/?p=281","title":{"rendered":"PAELLA"},"content":{"rendered":"

\"Paella\"<\/a><\/a><\/p>\n

1 kg live mussels<\/p>\n

300g uncooked King prawns<\/p>\n

pinch saffron threads<\/p>\n

\u00bc C water<\/p>\n

Olive oil<\/p>\n

2 chicken thigh fillets, diced<\/p>\n

1 pork fillet, diced<\/p>\n

200 g chorizo sausages, sliced<\/p>\n

1 large red onion, chopped<\/p>\n

1 orange or yellow capsicum, diced<\/p>\n

4 cloved garlic, peeled and crushed<\/p>\n

2 t sweet (preferably smoked) paprika<\/p>\n

2 C short grain rice<\/p>\n

4 C chicken stock<\/p>\n

1 C frozen peas<\/p>\n

1 fillet of white fish, like terakihi or snapper, diced<\/p>\n

Fresh crab, cleaned and halved<\/p>\n

Preheat oven to 180\u00b0F.\u00a0 Steam mussels in water until they open.\u00a0 Remove from shells and de-beard.\u00a0 Set aside.\u00a0 Shell and devein prawns, leaving tails intact.\u00a0<\/p>\n

Combine saffron and water in a small bowl and stand for 30 minutes.<\/p>\n

Heat some olive oil in a large shallow oven proof pan; cook chicken until browned, then pork, then chorizo adding more oil as necessary.\u00a0 Drain on absorbent paper and set aside.<\/p>\n

Cook onion, capsicum, garlic and paprika in the same pan, stirring until onion softens.\u00a0 Add rice and stir until coated in onion mixture.\u00a0 Return chicken, pork and chorizo to the pan and stir to combine.<\/p>\n

Stir in stock and saffron mixture.\u00a0\u00a0 Place pan in oven for about half an hour, or until rice is almost tender.\u00a0 Arrange fish, crab, mussels, prawns\u00a0and peas on top and return to oven for another ten minutes or until all seafood is just cooked.<\/p>\n

Serve with lemon wedges.<\/p>\n

Serves 4 – 6<\/p>\n

Note:\u00a0 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.\u00a0 The paella can and should be allowed to burn a little around the edges making a crunchy crust.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 kg live mussels 300g uncooked King prawns pinch saffron threads \u00bc 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[46,49],"class_list":["post-281","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-rice","tag-seafood"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/ss8Td-paella","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=281"}],"version-history":[{"count":9,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/281\/revisions"}],"predecessor-version":[{"id":287,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/281\/revisions\/287"}],"wp:attachment":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}