James’ Easy Paella – 2019 Improved!2013-12-02
- Yield : A Big Paella Pan Full of Joy
- Servings : 6
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:30 h
I just love cooking a Paella, especially at parties & Barbecues – It just looks so impressive but to be perfectly truthful anybody can make this one…Just make sure you use great ingredients. This dish can be cooked on a stove/hob top but also can be cooked on one of the those garden fire pit type things or even your gas BBQ.
The secret to success for me is two fold:
1.) The stock – Take your time and make the effort, you won’t regret it – It DOES make a difference.
2.) Being brave enough not to stir the dish too much. (Easier said than done) The finished dish will have some charred crispy black rice on the bottom of the pan. These are the best bits, the originators of the Paella dish call these, “Valencian Caviar”.
Now this is my take on the dish…purists will tell you no garlic, no stock, no eating Paella after lunch, blah blah blah. Try for yourself and enjoy x
- 600g Paella Rice
- 6 x Boneless Chicken Thighs - Cut in to Chunks
- 6 x Chicken Drums
- 12 x King Prawns - Peeled
- 10 Clams in shells - Optional
- 150g x Fresh Mussels in shells
- 200g Chorizo - Diced
- 150g - Fresh Monkfish - Cut in to Chunks
- 150g Baby Squid - Cut into rings
- 6 x Cloves of Fresh Garlic - Crushed
- 600 - 700ml Hot Fish Stock
- 1½ Large Onions - Finely Chopped
- 2 x Large Pinches of Saffron - Soaked in 1 Tbsp of hot water
- 2tsp Smoked Paprika
- 1 x tsp Turmeric
- 1 x Green Bell Pepper - Diced
- 6 x Large Tiger Prawns
- 100ml of White Wine
- 80g Fine Beans - Chopped to 2" sticks
- 300g Chopped Vine Ripe Tomatoes
- Plain Flour
- Salt & Pepper
- Spanish Olive Oil
- A Bunch of Flat Leaf Parsley - Chopped
- 2 x Lemons
Preheat the oven to 200° Season the chicken with the salt & pepper and then "dust" in the flour. Heat some olive oil in the pan and fry the chicken until nicely golden brown, then place them on a baking tray and into the oven for about 30 minutes. - Remove and keep warm if you need to, while you cook the paella.
Make up the stock. Start by 'shelling' all the prawns and put the flesh to one side. Heat 1 tbsp of olive oil i na heavy pan and gently sauté 2 cloves of chopped garlic for about a a minute then add the prawn heads/tails/shells and continue to sauté for a few more minutes - breaking up the heads and squashing while staring. Pour in the stock and gently simmer for 30 minutes, then strain and season to taste and set aside. While your stock is simmering the saffron into a small pot with 1 tbsp of hot water and leave to infuse - This is an important part of the process!
Heat some more oil in your paella pan and add the monkfish. Sauté for 5 minutes until slightly browned, turning a couple of times then remove and set aside. Next fry off the chicken thighs in the same pan for a few minutes then add the chorizo, remaining garlic, onions and cook until the onions soften. Now add the: rice, turmeric and paprika and gently fry for a further minute to coat the rice. Then add the wine, the infused saffron and 500ml of the stock along with the chopped tomatoes, peppers and beans and simmer vigorously for 10 minutes, stirring from time to time - But not too much!
Now add and arrange the: monkfish, prawns, mussels, squid and clams (if using) and push them well into the rice - N.B. If the rice looks very dry already add a little more of the stock. Cover the dish with foil and leave to gently simmer for another 10 minutes - DO NOT STIR AGAIN! After 10 minutes check for seasoning and add salt/pepper & juice from one of the lemons)
Take of the heat - Do Not Stir! Leave to stand for 5 or 10 minutes then add the cooked chicken drums, sprinkle generously with your chopped parsley and serve with lemon wedges
Make sure some drunk wanna be chef doesn’t throw in a large clump of mint instead of parsley right at the end…eh Jonny!
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