Well, it's definitely Autumn in Sydney and yesterday was cold and rainy. So what to cook for a tasty dinner on a day like this? How about a Spanish paella? And yes, it's pronounced pie-a-yah, not pie-ell-a. So come one Aussies and Poms, say it right!
This is an easy dish to cook and is very, very tasty. In addition to a large fry pan you'll need:
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 red capsicum, chopped
- 2 garlic cloves, crushed
- 1 large tomato, peeled and chopped
- 300g chicken breast fillet, diced
- 200g calamari, diced
- 300g Spanish Calasparra rice (allow about 80g per person)
- 750ml fish stock
- 10 strings of saffron
- 2 tsp Spanish paprika
- 4 large green prawns
- 8 fresh mussels
- 12 fresh vongole clams or pippies
- 200g peas
- 1/3 cup chopped parsley
Heat oil in the pan over medium/high heat. Add onion, capsicum, tomato, garlic, chicken and calamari. Add rice and stir for 1 minute. Stir in stock, the saffron salt and paprika.
When the stock starts boiling add the prawns. Cook over medium heat for about 10 minutes until the stock has reduced and the rice starts to show. Push the mussels and clams into the rice and cook until the shells open. Finally add the peas and parsley and leave it for five more minutes on low heat.
Enjoy a little jaunt to Spain this winter. Ole!
- Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will help to distribute it through the paella evenly giving a better colour and flavour to the finished dish.
- Do not stir the paella during cooking.