Sunday, May 13, 2012


Yesterday I received a beautiful paella pan and as today is Mother's Day, I could find no better excuse than to break it with this Paella recipe. To begin I prepared the following sets of ingredients (1) finely dice one brown onion, one red capsicum and one green capsicum, (2) two cups of medium grain rice, finely dice one ripe tomato and two tablespoons smoked paprika, (3) peel ten green prawns leaving heads and tails, (4) thickly diagonally slice two chorizo sausages, (5) cut two chicken thighs into 3cm pieces, (6) bring to a boil five cups of chicken stock and 1/2 teaspoon of saffron threads and (7) one cup of frozen peas.
 I then popped the paella pan on a medium heat and separately cooked the chorizo, chicken and prawns until they were golden and returned them back to their bowls. I then cooked the onion, red and green capsicum mixture until soft, combined the rice, tomato and paprika mixture added the one third of the stock and continued to add stock as it was absorbed. After all the stock has been absorbed, add the peas and prawns and set aside for ten minutes for the dish to form a crust.   
Then serve to your eager guests. This batch serves at least six and if you can't finish it, I strongly suspect that it will freeze well. But I'll let you know in a few days.

1 comment:

  1. That looks good!

    My mom makes delicious paella using coconut milk and prawns, although I've yet to get the recipe from her. What I've learned though is that paella is really about the rice -- it's best to use short-grain rice because it easily absorbs liquid and flavour. :)