Food recipes
Chicken and Seafood Paella
Chicken and Seafood Paella
Serves 6-8
Ingredients:
1-2 large onions
1 head of garlic
2 large peppers (one green, one red)
Plenty of olive oil (not extra virgin)
1 chicken stock cube (or fish stock cube)
1 chicken, chopped into small pieces (or chicken breasts)
250g small prawns (shell on)
250g baby clams or clams
250g calamari rings
Mussels, 1 or 2 per person
Large prawns, 1 or 2 per person
Yellow food colouring or saffron
Rice (short or long grain), ½ mug per person
Water, double the quantity of rice "plus a bit"
1 bag frozen peas
1 tin pickled red peppers
Lemons
Directions:
1. Cover the bottom of a large, deep saucepan with olive oil. Add the chopped chicken and fry until it starts to sizzle, then add the chopped onion, pepper and garlic and fry gently until everything is cooked. Set aside.
2. While the chicken cooks, take the heads and shells off the small prawns, keeping the heads and shells. Set the peeled prawns aside with the calamari rings (halved). Wash the mussels and clams.
3. Measure the liquid carefully: use ½ mug of rice per person and double that quantity of water "plus a bit" (for 8 people: 4 mugs of rice and 9 mugs of water; for 4 people: 2 mugs of rice and up to 5 mugs of water).
4. Put the water in another deep saucepan with the mussels and clams. Bring to a boil and cook until all the shells open (discard any that don't), then strain the water into another large saucepan. Set the mussels and clams aside.
5. Add the prawn heads and shells to the strained water. Once boiling, add the food colouring (or saffron) and the stock cube; the rice takes its salt from the stock cube. Boil gently for a few minutes until the stock is flavourful and deep yellow, then strain out the shells.
6. Heat a paella pan (on a paella burner or over your stove, keeping the heat even across the pan). Add the chicken mixture and the clams. Once sizzling, add the rice and stir it into the juices (a little sticking is fine; the crust, "socarrat", is prized in Valencia). Add the peeled prawns and calamari.
7. Immediately pour in the yellow stock, stir, and boil very gently (you can add the stock gradually). Add the frozen peas and arrange the mussels, large prawns and strips of red pepper on top.
8. Cook gently for about 20 minutes, turning the pan occasionally so it cooks evenly. Towards the end, cover the pan with paper so the rice on top cooks through. When most of the liquid has been absorbed, place a few lemon halves on top and serve in the pan.
Serves 6-8
Ingredients:
1-2 large onions
1 head of garlic
2 large peppers (one green, one red)
Plenty of olive oil (not extra virgin)
1 chicken stock cube (or fish stock cube)
1 chicken, chopped into small pieces (or chicken breasts)
250g small prawns (shell on)
250g baby clams or clams
250g calamari rings
Mussels, 1 or 2 per person
Large prawns, 1 or 2 per person
Yellow food colouring or saffron
Rice (short or long grain), ½ mug per person
Water, double the quantity of rice "plus a bit"
1 bag frozen peas
1 tin pickled red peppers
Lemons
Directions:
1. Cover the bottom of a large, deep saucepan with olive oil. Add the chopped chicken and fry until it starts to sizzle, then add the chopped onion, pepper and garlic and fry gently until everything is cooked. Set aside.
2. While the chicken cooks, take the heads and shells off the small prawns, keeping the heads and shells. Set the peeled prawns aside with the calamari rings (halved). Wash the mussels and clams.
3. Measure the liquid carefully: use ½ mug of rice per person and double that quantity of water "plus a bit" (for 8 people: 4 mugs of rice and 9 mugs of water; for 4 people: 2 mugs of rice and up to 5 mugs of water).
4. Put the water in another deep saucepan with the mussels and clams. Bring to a boil and cook until all the shells open (discard any that don't), then strain the water into another large saucepan. Set the mussels and clams aside.
5. Add the prawn heads and shells to the strained water. Once boiling, add the food colouring (or saffron) and the stock cube; the rice takes its salt from the stock cube. Boil gently for a few minutes until the stock is flavourful and deep yellow, then strain out the shells.
6. Heat a paella pan (on a paella burner or over your stove, keeping the heat even across the pan). Add the chicken mixture and the clams. Once sizzling, add the rice and stir it into the juices (a little sticking is fine; the crust, "socarrat", is prized in Valencia). Add the peeled prawns and calamari.
7. Immediately pour in the yellow stock, stir, and boil very gently (you can add the stock gradually). Add the frozen peas and arrange the mussels, large prawns and strips of red pepper on top.
8. Cook gently for about 20 minutes, turning the pan occasionally so it cooks evenly. Towards the end, cover the pan with paper so the rice on top cooks through. When most of the liquid has been absorbed, place a few lemon halves on top and serve in the pan.
Printed from https://recipe.bluelayer.org/recipe/73945/chicken-and-seafood-paella