I don't know about you, but I fancy a nice Paella this weekend. This dish is so colourful, fragrant and full of flavour and it isn't surprising that it is Spain's most popular dish. It is a truly summer meal to share with friends. If you can't be bothered with the fiddly preparation that mussels and prawns need you can buy ready-prepared or frozen seafood at the supermarket. Fresh mussels are out of season currently and will be back in the shops in September, so it will have to be the frozen variety - they still add to a delicious paella!
Ingredients: (serves 4)
2tbs vegetable oil
250g boneless chicken thighs - cut into pieces
125g rindless bacon - cut into cubes
1 large onion - chopped
3 garlic cloves
500g tomatoes - skinned and chopped
1 red pepper - cored, deseeded and sliced
300g risotto rice
1/4tsp saffron powder
600ml boiling water
salt and pepper
75g chorizo or any spicy sausage
12 mussels on their half shells
12 large prawns - shelled and cleaned
- Heat the oil in a frying pan and fry the chicken and bacon until golden and tender. Take out of the pan and put on a plate.
- Fry the onion and garlic for 5 minutes until golden brown. Add the tomatoes and cook for 3 minutes, then add the red pepper and rice. Stir over a low heat for 2 minutes, mixing well.
- Drop the saffron into the boiling water to infuse, then pour over the rice, then add a dash of salt and pepper.
- Simmer until the rice is almost tender. Stir and make sure that there is enough water so that it does not dry out. Add more boiling water if it needs it.
- Add the chicken mix to the pan and continue cooking until almost ready.
- Add the sausage, mussels and prawns. Taste, and add more salt and pepper if it needs it. Heat for 6 minutes and then dish up straight from the paella pan.