This is a recipe for paella using chicken and seafood - and it can be used as a basic method and adapted in many different ways.
There are many different types of paella found in Spain. In Alicante the most popular ingredients are rabbit and snails. In Valencia a mixture of shellfish and other seafood is usually accompanied by meat which can include pork and spicy sausage as well as chicken.
This recipe is one which I have found to be extremely popular, has an authentic taste, but uses easily found and straightforward ingredients. It is written for 4 servings but measurements are only approximate and can be doubled, halved etc as required for other sizes. You will discover your ideal balance of ingredients by trial and error as you become more of a paella expert!
What is essential is an authentic shallow paella pan from Spanish Style Ltd - always try to use the appropriate size and don't over fill it!
Ingredients (for 4)
300g Spanish paella rice (75g per person). It is important to use the correct rice. Spanish paella rice can be found in both Tesco and Sainsbury as well as good delicatessens. The only acceptable alternative is arborio or risotto rice - but it's not the same!)
225g chicken (approx 55g per person). I use boneless chicken breast but in Spain they tend to joint a whole chicken and cut it up into small 'on the bone' pieces - so you can try this or use thighs etc.
12-16 shell-on prawns (about 3 - 4 per person)
112g shelled prawns (28g per person)
1 small frozen Seafood Cocktail pack. This is a convenient and easy way to use seafood bearing in mind the often poor availability of good quality fresh seafood in the UK. These packs are found in all the main supermarkets and usually contain a mixture of prepared mussels, squid and prawns. If you don't like the mussels and squid just use extra prawns. If you have access to a good safe supply and are confident about preparing them you can use fresh squid (about 170g), fresh mussels/clams etc and anything else you like.)
112g frozen peas. (28g per person) This is actually quite authentic, but you can use beans, artichokes etc as well or instead if you wish.
Pimento peppers (small can - or large if doubling up)
Pimenton dulce This is Spanish sweet paprika - it can be found in some supermarkets eg Sainsbury in the speciality foods section
Garlic - 4 cloves chopped (1 clove per person)
Saffron This is essential- do not be tempted to use alternatives eg turmeric or those nasty little packets of food colouring chemicals containing a tiny amount of saffron which are sometimes sold as 'paella mix'. I use powder which I prefer to the threads as it is more convenient and effective, though it is difficult to get hold of in the UK. We can usually sell a limited amount of it (made by Safinter - top quality - by mail order; 5 sachets for £4 including post & packing in the UK
Olive oil Another essential ingredient. Spanish if possible, of course.
Salt
25cl white wine
Fish stock cube
Method
Cut half the canned pimento peppers into thin strips (and reserve) - finely chop the other half. Dice the chicken breast.
Put a couple of tsps. olive oil in the paella pan. Low heat - add chopped garlic (1 clove per person) - cook chicken until lightly browned.
Add the chopped pimento and a teaspoon (or 2) of pimenton dulce. Mix well.
Meanwhile put the seafood cocktail into a saucepan with a couple of tsps olive oil and heat gently, turning gently. Add the white wine and stock cube and simmer for a few minutes. (If using fresh seafood you will need to have prepared it before starting)
Make a space in the middle of the pan and add the rice (measure in a cup) - fry gently.
Add seafood and stock from the saucepan. Then add water (total = double the cups of rice plus a bit) - put plenty in but not all at once - - remember to count the seafood liquid in the total.
Stir all ingredients well. Continue to add water as needed. Add saffron powder (probably 2 sachets for a 4 person paella - but judge for yourself by colour and smell). Season with salt.
Meanwhile - wash shell-on prawns (previously thawed if frozen) - keep to one side.
Add the shelled prawns and the peas - stir through gently
As the rice cooks no more stirring!
When nearly cooked decorate the top with the strips of pimento - artistically arranged like sun-rays! and put the shell-on prawns in between.
Cover with foil or clean tea-towel and allow to finish cooking off the heat for a few minutes before serving triumphantly to your suitably impressed friends or family.
Garnish with lemon quarters round the outside and maybe half a lemon cut zig-zag in the middle.
Notes
* It is easier than it sounds (and than it looks!!)
* Cook on a low heat throughout - don't rush it
* Serve with a mixed salad, fresh bread and vino tinto.
* Some people add tomatoes at the chicken/pimenton stage - I dont!
* Dont let it burn, but the rice will/should stick to the bottom of the paella pan - this crusty bit is known as the socarrat and is particularly liked by the Spanish. (Soaking the paellera well will get the remains off quite easily)
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