Buy Paella Pans
a la Valencia HT MC Spanish
From the Valencia Region in Eastern Spain
4 Hot Main course
Fish Seafood Shellfish Poultry Pork
Rashers Back Bacon
Boneless Chicken Breasts
Onions, thinly sliced
Green Capsicum, (sweet pepper)
Red Capsicum (sweet Pepper)
Garlic Cloves, crushed4
Short Grain Rice
Sea Bass, cut into chunks
Raw Unpeeled Prawns
tbsp Fresh parsley, chopped
tbsp Dry White Wine
Bring the stock to the boil, stir in the saffron and set aside until needed. Cut
the bacon into 12mm/1/2 inch strips and cut the chicken into 2.5cm/1 inch cubes.
Heat 1 tablespoon of the olive oil in a large pan, add the bacon and chicken and
lightly brown. Remove with a slotted spoon and set aside.
Add the remaining oil to the pan, then add the onions, peppers and garlic, and
cook over a low heat for 10-15 minutes until they are softened but not coloured.
Stir in the tomatoes, bring the mixture to the boil then reduce the heat and
simmer for a further 10 minutes, stirring frequently, until some of the liquid
from the tomatoes has evaporated and the mixture has thickened slightly.
Stir in rice, add the chicken, bacon, stock and salt and bring to the boil. Then
reduce the heat , cover the pan with a tight-fitting lid and simmer for 25
minutes without disturbing.
Meanwhile, clean the squid and cut pieces. Scrub and debeard the mussels.
At the end of the 25 minutes cooking time, add the bass, squid, mussels, clams,
wine and peas to the rice and cook t for a further 10 minutes, or until the rice
has absorbed all the stock and the mussels have all opened (discard any that
remain closed). If the mixture sticks to the pan, add a little water.
Season with plenty of black pepper, then scatter the whole prawns on top, cover
and cook for 3-4 minutes more until all the prawns are heated through.
Sprinkle the parsley over the paella and serve immediately.
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