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Displaying items by tag: Paella
Monday, 19 September 2011 10:43



4 tbs olive oil

1 brown onion, chopped

5 garlic cloves, chopped finely

1 zucchini diced

1 red capsicum, diced

5 cups water

½ cup white wine

¼ tsp saffron

1 fish stock cube

1 chicken stock cube

440g tin of chopped tomatoes, drained

Zest of one lemon

250g chicken thigh cut in 2.5cm slices

200g chorizo sausage, sliced

2 ½ cups short grain rice

1 dozen mussels

6 pieces squid, sliced into rings

6 raw prawns

½ cup frozen peas

1 cup flat leaf parsley, chopped


Fry the onion, garlic and red capsicum in 4 tablespoons of olive oil, until soft but not brown.

Add the water, wine, saffron, fish and chicken stock cubes, tomato and lemon zest to Le Creuset 30cm Buffet Casserole. Bring to the boil.

Add chicken, chorizo slices and rice to the boiling stock. Bring back to the boil. Reduce heat and simmer uncovered for 5 minutes.

Do not stir (stirring encourages the release of glutens in the rice and will make a risotto instead of a fluffy paella.)

Add the mussels. Simmer for another 5 minutes. Add prawns, squid, and zucchini, simmer or a further 5 minutes.

Fluff paella with a fork, test rice. Gently stir peas through the paella. Then cover and leave to rest in a warm place (i.e. an oven at 100°C for 5 minutes). Serve with parsley.

Serves 4-6


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