Paella, which has its origins in Valencia, is a very grateful dish. I really enjoy preparing it, serving it and eating it. You can make it with whatever you like (rabbit, chicken, shellfish, sausage, frogs or snails). Served in a big paella pan it looks and smells fabulous and it's a great dish to dig in with the whole family. There are many different types of paella, but this one has everything I like in it.
Serves 6
- good splash of olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 600 g semi-long grain rice or short grain rice (like risotto rice)
- about 0,8 l stock
- 6 chicken drumsticks
- 1 red pepper, chopped
- 1-2 g saffron
- 1 small and thin dry sausage like a dry salami, cut in thick coin sized slices
- 2 tomatoes, deseeded and chopped- 2 handfuls of peas (frozen will do)
- (15 mussels)
- 12-15 big prawns- handful of parsley, finely chopped
- pepper, salt
- 1 lemon, cut in wedges
If possible use a big paella pan. This is a wide, shallow, thin base pan. If you don't have a paella pan, just use a big frying pan or a wok.
Start with sauteing onions and garlic on medium heat in some olive oil. When translucent add chopped red pepper and rice and stir until it's coated with oil.
Add some ladlesful of stock and stir. Let it come to a gentle boil and when all the fluid has been absorbed, add some more stock.
Roast your saffron in a dry hot pan. Then crumble it in the rice an stir.
In the meantime fry the seasoned chicken in a separate pan and keep warm (in some aluminum foil or on low heat in the oven) when crispy.
When the rice is close to being "al dente" add the sausage.
Fry the seasoned prawns in some olive oil.
Cook the mussels in their shells.
A few minutes before serving, add peas and tomato.
Taste and, if necessary, season with salt and pepper.
A few minutes later stir in tomato and peas.
Finish off with the chopped parsley.
Arrange drum sticks, prawns, mussels and lemon on top of the rice and serve.
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