Katie's Paella

 

On my last night with Gretchen and Chris on my otago road trip. I made Paella as a thankyou for taking me on their trip. 

I first made this dish about three years ago. Since then it has been one of my favourite dishes to both make and eat. I love how a dish can bring back memories, this is certainly one of those dishes with a new memory to now attach to it.

Here is my recipe if anybody wants to give it a try.

Paella (For four people)

Ingredients

One chicken breast – bite sized pieces

One large Chorizo sausage or two small chorizo sausage – cut into chunks

Pancetta or 3 rashers of bacon

1 large onion- finely chopped

1 Red pepper – seeded and cut into large chunks

1 tsp of chilli flakes

2 Garlic cloves - crushed

Paella rice- one and a half cup

1tbsp of paprika

Half a cup of white wine

Juice of a fresh lemon

1 ½ pint of chicken stock

Pinch of Saffron

Handful of fresh thyme or 1 ½ tbsp of dried thyme

Four tomatoes, cut into chunks or one can of chopped tomatoes

10 mussels

10 cooked prawns

Frozen peas- two handfuls (I don't use)

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Step One – Prepare all of your ingredients as stated above. 

Step Two- In a large pan/wok. Use one tbsp of olive oil, fry the chicken, chorizo and pancetta. Until crisp and brown.

Step Three – Remove the meat from the pan using a slotted spoon allowing the oil to remain in the pan, place in a bowl.

Step Four – Fry the onion, red pepper and chilli flakes in the oil remaining in the pan. For 8 to 10 min until soft and golden. Add garlic for final minute.

Step Five – Add paprika and paella to the pan stirring at all times until the paella rice is coated.

Step Six –    Add the white wine and stir till the wine has evaporated.

Step Seven – Add the chicken stock, lemmon juice, saffron and thyme bring to the boil in the pan and reduce heat.

Step Eight– Add the chicken, pancetta, chorizzo. Cook for 25mins over a low heat with a tight lid on the pan.

Step Nine – Add tomatoes, mussels, prawns, peas(if using) cook for a further 10 mins.

Serve with Salad.

Enjoy,

Katie