Plea­sure On A Plate

With its hearty flavours, the Span­ish rice favourite is a won­der­ful dish to en­joy with friends and fam­ily

Singapore Women's Weekly (Singapore) - - LIVING -

PAELLA Prep & Cook 1 hour / Serves 6

Large pinch saf­fron threads ¼ cup boil­ing wa­ter 600 g un­cooked medium prawns 1 kg black mus­sels 1 tbsp olive oil 600 g chicken thigh fil­lets, chopped coarsely 300 g chorizo sausages, sliced thinly 1 large red onion, chopped finely 1 large red cap­sicum, chopped finely 3 cloves gar­lic, chopped 2 tsps smoked pa­prika 2 large ripe toma­toes, peeled, chopped finely 1½ cups calas­parra rice or Ar­bo­rio rice 3 cups chicken stock ½ cup frozen peas 2 tb­sps chopped flat-leaf pars­ley Lemon wedges and ali­oli (see Chef’s Tips), to serve

1. Place saf­fron and boil­ing wa­ter in a small bowl. Stand for 15 mins.

2. Mean­while, shell and de­vein the prawns, leav­ing the tails in­tact. Scrub the mus­sels and re­move the beards.

3. Heat oil in a 38 cm (top mea­sure­ment) paella pan or very large fry­ing pan. Add chicken; cook until browned. Re­move from pan. Add chorizo to same pan (see Step 3); cook until browned on both sides. Re­move from pan.

4. Add onion, cap­sicum, gar­lic and pa­prika to same pan; cook, stir­ring, until soft. Stir in toma­toes. Add the rice (see Step 4) and stir to coat in mix­ture.

5. Re­turn the chicken and chorizo to the pan with the stock and saf­fron mix­ture (see Step 5); stir only until com­bined. Sea­son to taste with sea salt and freshly ground black pep­per. Do not stir again. Bring to boil, then sim­mer, un­cov­ered, for about 15 to 18 mins, or until the rice is al­most ten­der.

6. Sprin­kle peas over the rice. Place prawns and mus­sels evenly over the sur­face of paella (see Step 6). Cover the pan with large sheets of foil and sim­mer, cov­ered, for 5 mins, or until the prawns are just cooked through and the mus­sels have opened (cook­ing time de­pends on the eve­ness of the heat un­der the pan. It can be use­ful to ro­tate the pan dur­ing cook­ing so the heat dis­trib­utes evenly). Sprin­kle with pars­ley. Serve im­me­di­ately with lemon wedges and ali­oli (see Chef’s Tips).





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