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Not only do the Spanish know how to win world cups but they also have a rare talent in the kitchen! Filled with tradition this dish is as easy as 1,2,3 - especially when chef Dale writes a recipe for it.
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2 brown onions finely chopped
2 red capsicums diced
4 tbsp olive oil
4 Garlic cloves (crushed)
2 red chili cut into rings
2 bay leaves
250gm diced chorizo
250gm free range chicken thigh meat cut into strips
1-teaspoon chili powder
1.5 cup Arborio rice, washed
250 ml tomato puree
2.5 chicken stock slowly simmering
2 tbsp saffron water (10 stamens soaked in warm water)
500gm mussels
300gm prawns, chopped
1 cup chopped mixed herbs (flat leave parsley, oregano and basil)
2 TBSP BUTTER OPTIONAL FOR ADDED RICHNESS
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Using a paella pan; cook onion and capsicum in olive oil on medium heat until fragrant. Add garlic, fresh chili then cook the rawness out until fragrant toss in bay leaves, chorizo and chicken - pop the lid on. Cook chicken until tender, then toss in chili powder and mix well. Stir in rice until well coated add tomato chicken stock, saffron water and seafood then cover for 15 minutes with the lid on at low heat.
Test the rice until it is fully cooked, if the rice is a little crunchy cook a bit longer. Toss on herbs and optional butter then serve at once. Allow the dish to rest for 5 minutes before serving. This will allow all the flavors to develop to full capacity. |
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