The Parfett Paella
Anyone who knows about Paella will know that there are many different recipes. They can depend on the region of Spain and family recipes. Paella can be made with a mixture of all, or any, of seafood, chicken, rabbit,
pork and even snails. This recipe is Sue’s with hints and tips for a great enjoyable dish.
- 4 large onions, 4 red and green peppers, 1 garlic clove, olive oil.
- 1kg boneless chicken thighs or other meat
- 600g rice – I use one that holds well such as Tilda.
- Fish Stock as required (2 ltrs), tomato passata, saffron or a mild yellow colour such as a little turmeric – you don’t want bright yellow
- White wine (optional)
- 500g fine beans cut into 1” pieces or peas (I tend to use beans)
- Seafood mix (squid, prawns, mussels) to decorate
- Shell on mussels (ensure these are well cleaned) and shell on or tail on (raw) prawns if budget allows. These add great flavour and make the dish a bit more spectacular.
- Chopped parsley to decorate
- Slowly sweat off onions, peppers and garlic in olive oil, without colour
- Add chicken and cook until sealed
- Add rice and stir to coat in oil
- Add liquid and start to cook rice adding more liquid as required
- Halfway through cooking rice add green beans (if using peas wait until adding seafood)
- Towards end of cooking add seafood (and peas if used)
- Cook seafood through and finish with parsley
Great presented in a paella pan. It is possible to get calor/propane paella gas rings from the hire shop.