Another of my culinary experiments. Made it yesterday to have a reason to stay at home and to spend the evening with my fiancé only. It is actually our first dinner together in London since we've come back from Gozo and became engaged couple. How lovely it sounds :-)!Engaged Couple! Why Paella?! Cause we both love Spain and cause we don't know when we would go there again. So we decided to invite a bit of Spain to us in the form of this delicious Paella. And as we both love 'Frutti di mare' Paella with king prawns is another reason to have them on our plate.
Follow the simple recipe below and try to make it yourself. You will love it! Believe you me!!!This one serves six so you can have plenty leftovers to enjoy it the next day;).
1. 350g Paella rice
2. 2 Tablespoons olive oil
3. Chicken jointed into 8 pieces
4. 1 Large onion, peeled and roughly chopped
5. 1 Red pepper, deseeded and roughly chopped into chunks
6. 110g Spanish chorizo, skin removed and cut into 1cm dice
7. 2 Cloves garlic, peeled and crushed
8. 1 heaped teaspoon paprika
9. 1/4 level teaspoon cayenne pepper
10. 1/2 level teaspoon saffron strands
11. 8 Ripe red tomatoes, skinned and roughly diced
12. Couple of king prawns
13. 50g Shelled peas
14. 1 Lemon, cut into wedges to garnish
1.Heat oil over a fairly high heat
2. Season the chicken until golden brown then remove them to a plate
3. Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes or until they're nicely tinged brown at the edges
4. Now add the garlic, paprika, cayenne and saffron and cook for another minute, then return the chicken to the pan followed by tomatoes, plenty of seasoning and 1/2 litres of boiling water
5. Next bring everything up to a gentle simmer, turn the heat and cook uncovered for 10 minutes
6. After that, remove the chicken pieces and set them aside, then poor the rice into the centre of the pan
7. Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about 10 minutes. During that time, shake the pan occasionally and move it around on the hob a little if the hob plate is not as big as the base of the pan
8. Next return the chicken, along with the prawns and peas to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding a little more hot liquid if you think it's necessary. Now shake the pan again, making sure the rice is completely immersed.
9. Turn the prawns over half way through the cooking time-they will turn pink when cooked. The rice at the edges of the pan will take longest to cook, so to test that the paella is ready, take a little of the rice from the edges and check it's cooked through, then remove the pan from the heat and cover with a clean tea cloth for 5 minutes to absorb some of the steam. The paella is now ready-just garnish with the lemon wedges and don't forget to have hot plates ready to serve it on.
That's it! Simple! And don't forget about a shallow paella pan. Get yourself rather large one with the base diameter at least 10 inches(25.5cm)