paella.jpg (39853 bytes)


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

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

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