Paella is a Spanish rice dish that mixes meats, fish, beans, rice and all sorts of other things. But best of all, it all cooks in ONE PAN.
It’s also a lot like risotto, but you just don’t have to stir it as much – so it’s really easy. It is one of my favourite dishes to make, and my family love it!
3 tablespoons of olive oil
2-3 skinless chicken thigh fillets, cut into thick strips (I used salmon instead)
1 onion, chopped
1 1/3 cups of short grain rice (uncooked)
3 tomatoes, chopped
pinch of saffron
400g can of chickpeas
150g green beans
1 red capsicum, sliced
750ml chicken stock
500g of prawns, peeled
2 tablespoons of parsley
1 lemon wedges (very important!)
Optional – 8 mussels, 1 calamari, cut into rings.
1. Heat oil in a large, deep fry pan, add chicken or salmon. Cook until just browned, remove and drain
2. Add onion to the pan and cook until soft and golden. Add rice, tomatoes, saffron. Stir for 1 minute on a medium heat.
3. If using chicken, put it into the pan. Stir in chickpeas, green beans, capsicum and stock. Cook for 15 minutes uncovered. Don’t stir!
4. Stir in salmon, prawns, and other seafood. Leave it to cook uncovered for 10 minutes, or until the rice and seafood is cooked. I like to leave it for a bit longer to get the base crisp and caramelised. Don’t stir!
5. Serve up, Sprinkle with parsley, squeeze lemon on top.
Note: One time, I ran out of saffron, and I used ½ teaspoon of turmeric instead. Then I thought, what the heck, and also added ½ teaspoon of cumin, and a pinch of cinnamon and paprika. Not very authentic, but damn it tasted good.
(This recipe is based on a recipe published by the Heart Foundation Australia)