Paella Valenciana
Ingredients:
Select Number of Servings:
2
4
6
8
people
Balsamic Vinegar
: dash
Capers
: 1 tsp
Chicken
: 2 portions
Clams
: 10 in shell
Dry White Wine
: 120ml / 4fl oz
Extra Virgin Olive Oil
: 3tbsp
Garlic Cloves
: 1 crushed
Garlic Head
: 1 whole unpeeled
Ground Sea Salt
: To taste
Lobster
: 100g / 4oz cut into serving pieces
Mussels
: 6 in shell
Onion
: 1 small finely chopped
Oregano
: pinch
£1.50 (11g)
Peas
: A small handful
Pimenton
: ½ tsp
£1.95 (35g)
Saffron Threads
: pinch
£4.95 (0.5g)
Scallops
: 6
Shrimp
: 100g / 4oz
Spanish Paella Rice
: 2 servings
Thyme
: pinch
£1.40 (13g)
Tomatoes
: 1 large chopped
Black Peppercorns, Whole
: To taste
Chorizo
: ½ sausage
chicken or fish stock
: 600ml / 1pint
Recipe Method:
1) Mix the crushed garlic with 1tbsp of olive oil, balsamic vinegar,
oregano, thyme, pepper and salt. Rub over the chicken portions
and leave for 30 minutes.
2) Meanwhile, heat 1tbsp of olive oil In a paella pan, or large
frying-pan. Toss in the shrimp and saute until they're firm and
opaque - around two minutes. Put put to one side.
3) Add more olive oil if needed and saute the lobster until it's
opaque - around five minutes. Put to one side with the shrimp.
4) Sautee the scallops in the pan until they're opaque - around
three minutes. Put to one side with the shrimp and lobster.
5) Fry the chorizo for about 15 minutes, chop and put to one side.
6) Add more oil if needed and saute the chicken pieces until browned - around eight minutes.
7) Add the onion, tomatoes, capers, saffron and pimenton to the
pan. Then pour in the stock, wine, rice and more salt and pepper.
8) Wedge the head of garlic in the middle, cover and gently simmer
for about 15 minutes until the rice is tender and most of the liquid
has been absorbed.
9) While the rice mix is cooking, boil the mussels and clams in a
covered pan of boiling water for five minutes.
Discard any that don't open but keep the water.
10) When the rice is done, discard the garlic head and turn up the heat
to medium and add the shrimp, lobster, scallops and peas. Cook
for approximately five minutes, adding some of the reserved water, if
necessary - the rice should be moist but not sloppy.
11) Stir in the chorizo, mussels and clams and cook for a further minute.
12) Serve garnished with a wedge of lemon.