Paella
Ingredients
20
Steps
6
Serves
4
Cook Time
50-55 Min
Ingredients
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Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that do not close when tapped on the work surface.
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Heat the wine and onion in a large pan. Add the mussels, cover and gently shake the pan for 4–5 minutes over a high heat. After 3 minutes, begin removing any opened mussels and set aside. At the end of 5 minutes, discard any unopened mussels. Reserve the cooking liquid.
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Heat half the oil in a large frying pan. Pat the chicken dry with kitchen paper, then cook for 5 minutes or until golden brown. Remove from the pan and set aside. Add the prawns, squid and cod to the pan, and cook for 1 minute. Remove from the pan and set aside.
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Heat the remaining oil in the same pan. Add the bacon, garlic and red pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne. Season with salt and pepper. Stir in the reserved cooking liquid, then add the rice and mix well.
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In a heavy saucepan, blend the saffron with the stock and mix well. Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for 15 minutes, without stirring.
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Put the peas, chicken, prawns, squid and cod on top of the rice. Using a wooden spoon, push pieces into the rice, cover and cook over a low heat for 10–15 minutes until the rice is tender and seafood cooked. Add the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.