Name: Classic Spanish Paella
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 large onion (chopped); 6 cloves garlic (large, finely chopped); 1 small red bell pepper (diced into small pieces); 4 large boneless skinless chicken thigh fillets (cut into bite-sized pieces); 4 large tomatoes (chopped); 1/2 cup dry white wine (sauv blanc, pinot gris - optional); 1 pinch salt (to taste); 1 pinch pepper (to taste); 10-12 mussels (scraped and cleaned properly); 8 ounces calamari rings; 3 3/4 cups low sodium chicken broth (or stock, or homemade fish stock); 2 cups medium grain rice (or jasmine rice); 1/2 cup frozen peas; 1 teaspoon saffron powder (or saffron threads); 1 teaspoon paprika (sweet or smoked); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 21 ounces shrimp; 2 tablespoons fresh flat leaf parsley (chopped); 1 tablespoon fire roasted bell peppers strips (capsicum strips)

Instructions

11 steps

Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).

3 min

saute

Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.

5 min

add

Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas, saffron, paprika, garlic powder and onion powder. Mix all ingredients until well combined.

5 min

boil

Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)

simmer

Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.

serve

Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.

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