- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 4 small tomatoes
- 2 garlic-infused olive oil
- 2 medium shallots, finely chopped
- 1 small pepper, , seeded and diced into 2-3cm chunks
- 2 medium chicken breasts, diced into 2-3cm chunks
- 4 large raw tiger prawns, peeled but with the tails still in tact
- 200 g prepared medium-sized squid, cut into 2cm thick rings
- 8 large fresh mussels, cleaned
- 675 ml fish stock
- 1 tsp smoked paprika
- 1 g saffron, or turmeric if you dont have saffron
- 1 tsp green beans, top, tailed and chopped into 2cm
- 30 g garden peas
- 200 g paella rice, such as bomba rice
- 1 roasted sweet romano pepper, cut into quarters to garnish
- 1 lemon, cut into wedges
Tips and Suggestions
The rest is so important, 15 minutes is the golden rule for resting paella, however if you have the luxury of waiting up to 45 minutes you will see a notable difference in texture and condensed taste. If you choose the 45 minute wait, make sure you cover the pan loosely with a clean kitchen towel or kitchen foil.
Great paella should have a layer of rice caramelised on the bottom of the pan together with looking compact and caramelised on top as well, only fluff up the paella when you are about to serve.
1. Score a small cross on the base of each tomato, then carefully place into a pan with boiling water, leave for 20 to 30 seconds, then remove using a slotted spoon. Drop the tomatoes into a bowl of ice cold water and leave to cool. Remove the tomatoes then peel away the skin. Cut the tomatoes into quarters, and then roughly chop the flesh. Set the chopped tomato aside.
2. Place a paella pan or large frying pan (approximately 30cm in diameter) over a medium-high heat and pour in one tablespoon of olive oil. When hot, add the shallots and cook for 3-4 minutes until softened and sweet.
3. Stir in the peppers and cook for 2 -3 minutes until they become slightly soft then move to the side of the pan. Add the remaining garlic olive oil then the chicken and cook for 2-3 minutes until it starts to brown.
4. Stir in the prawns and squid, cook for 3-4 minutes until the squid is white and opaque in colour. Mix all together.
5. Add the prepared tomatoes, mussels, almost all of the fish stock (leave 50-75ml back), paprika and the saffron. Mix in the green beans and peas, once the broth is at a rolling boil and the chicken and seafood are cooked through, taste the broth to make sure you are happy with the flavour (at this point you are looking for a strong flavour of smoky paprika, fragrant saffron and a fish stock kick) season with salt and pepper if required.
6. Add the paella rice, making sure you evenly distribute it round the pan, cook for 5 minutes. Turn the pan around and arrange the mussels in the pan, push them down slightly. From now on remember this rulemove the pan, do not stir the paella.
8. Reduce the heat to medium and place the roasted red pepper quarters on top of the paella let it cook for 15 minutes, moving the pan around from time to time until the broth has been totally absorbed by the rice. Have the remaining fish stock on hand to gently ladle over the rice if required within the final 5-10 minutes of cooking.
9. Once the broth has totally disappeared, check that the rice is al dente cooked but with a slight bite, then turn off the heat or remove from the oven and let it rest. When ready to serve fluff up the paella and serve with the lemon wedges.
Recipe from Antony Bennett, Executive Chef for La Tasca restaurants
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