PAELLA
Ingredients
4 tablespoons olive oil
2lb chicken, cut into small pieces
2 Spanish onions, chopped
4 cloves garlic, chopped
1 tablespoon paprika
12 oz risotto rice
3 beefsteak tomatoes, peeled, seeded and chopped
7 1/2 cups boiling chicken stock
1 sprig rosemary
salt and freshly ground black pepper
large pinch saffron threads, finely crushed
8 oz small squid
5 oz green beans
1lb mussels in their shells
8 oz raw prawns in their shells
4 oz broad beans
Cooking
Heat oil in a 16 inch paella or 18 cup wide shallow casserole pan. Add
chicken and cook for about 10 minutes until lightly browned. Add onions and garlic
and fry for about 5 minutes, then stir in paprika followed by rice. Stir for 2-3
minutes. Stir tomatoes into paella with stock, rosemary and salt and pepper.
Dissolve saffron in 2 tablespoons stock, then add to paella. Boil for 8 - 10
minutes.
Prepare squid (see stuffed squid recipe); cut bodies into rings and chop tentacles. Cut green beans into short lengths. Scatter all seafood, green beans and broad beans into paella - do not stir. Gradually turn down heat and simmer for 8 - 10 minutes until rice is tender and liquid is absorbed. Cover, remove from heat and leave for 5 - 10 minutes.
Serves 4