Raymondo's Special Paella
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- 400g Paella Rice
- 1 Pack of King Prawns or 1 pack of Frozen Seafood Mix or any seafood you prefer
- 1 Spanish Chorizo Sausage sliced into coins 3mm thick
- 3-4 Chicken Breasts or deboned and skinned chicken thighs or both. 12 ish pieces in all
- 2 Red Peppers Corsely Sliced
- 2 Large Onions Corsely Chopped
- 4 Garlic Cloves
- 2 teaspoons Smoked Paprika
- 1 teaspoon Turmeric
- 1.5 Pints of Fish or Chicken Stock
- Olive Oil
- Preheat the oven to 180C/350F/Gas 4.
- Heat the oil in a large, flameproof pan or paella pan. Fry the chicken until the pieces are evenly browned, turning them regularly as they cook. You may need to do this in two batches, depending on the size of your pan. Remove the chicken from the pan and set aside.
- Fry the slices of chorizo in the pan until crisp. They will release their juices into the pan, which adds a lot of flavour to the dish. Add the onion to the pan, and cook gently until soft, then add the garlic and fry for a further 2–3 minutes. Return the chicken pieces to the pan and smoked paprika, cook for another 2–3 minutes. Add the red peppers and pour in the stock. Simmer gently for 10-15 minutes until the chicken is tender.
- Add the rice to the pan and stir in and put into the preheated oven. Cook for 30-40 minutes, or until all the liquid has been absorbed and the rice is cooked. Check the rice form time to time. If the rice is not cooked then add some more stock. If using mussels or clams, add them to the pan for the final 20 minutes cooking time.
- Sprinkle with parsley before bringing the pan to the table. Let your guests help themselves.
- It's probablly worth getting a paella pan. I bought a soft steel traditional on for about £10. Make sure it's just large enough to fit in your oven with the door closed. If you don't have a paella pan then a large frying pan will do but you won't be able to cook as much. The deeper the pan the less unevenly the rice will cook.
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