|3 Tbsp||Olive oil|
|1||Onion, (finely chopped)|
|1||Green capsicum, (seeded and finely chopped)|
|½||Red capsicums, (seeded and finely chopped)|
|4 cloves||Garlic cloves, (finely chopped)|
|200 g||Boneless chicken thighs, (sliced)|
|2||Tomatoes, (skinned and chopped)|
|2 tsp||Sweet paprika|
|5 cups||Chicken stock, (to 6 cups half fish stock also.hot )|
|3 cups||Paella rice, (rinsed)|
|1 pinch||Saffron, (generous)|
|1||Salt & freshly ground pepper|
|1||Prawn, (peeled. amount is flexinle depending on if chicken a chirozos are being used)|
|1||Mussels, (scrubbed and de-bearded .amount of seafood depends on if the chicken and chirozos are being used)|
|1||Squid ring, (cleaned and sliced. amount of seafood depends on if chicken and chirzos are being used)|
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- Heat a large pan or paellera, add the olive oil and gently fry the onion, capsicums and garlic for 5 minutes. Add the chicken, sausage, tomatoes and paprika, stirring to combine.
- Add 5 cups of the hot stock and gently simmer for 20 minutes. Add the rice, saffron and seafood. Make sure the rice is covered with the stock, if not add more stock. Season and let gently simmer for another 20 minutes. The stock should be absorbed and the rice grains loose, not clumped together. Paella shouldn't be stirred but instead the pan can be moved around on the heat and given the odd gentle shake. Serve with lemon wedges.