Classic Spanish Paella

25
Ingredients

2 1/2h
Prep Time

45m
Cook Time

2h 45m
Ready In

Recipe: #21763

November 16, 2015

Categories: Spanish, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Wine, Beef Dinner, more

recipe by:
DonSpain

"A Spanish classic and possibly the best dish in the world. This version is worth every second of the preparation and cooking. Fit for any occasion""

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (870.3 g)
Calories 1314.3
Total Fat - 64.7 g
Saturated Fat - 22.6 g
Cholesterol - 387.2 mg
Sodium - 3234.3 mg
Total Carbohydrate - 87.1 g
Dietary Fiber - 5.4 g
Sugars - 7.9 g
Protein - 78.5 g
Calcium - 173 mg
Iron - 8 mg
Vitamin C - 73.9 mg
Thiamin - 0.7 mg

Step 1

Clean the mussels, removing any dirt, barnacles and the beard. Discard any open or damaged. Place in a bowl, cover with water and soak for an hour or two. Change water during process.

Step 2

Rinse Clams in cold water, place in large bowl, sprinkle with the coarse cooking salt, cover with water and soak for about 1½ hours; Rinse and drain.

Step 3

Shell and devein the Prawns (Can leave some or all tails intact).

Step 4

Combine Wine and Saffron in a jug; leave to stand and intermingle for at least 30 minutes.

Step 5

Prepare Chicken Stock, bring to boil and keep hot on separate ring on cooker.

Step 6

Heat oil in large pan, add chicken and cook on med/low heat until browned and tender; Remove from pan, drain on kitchen absorbent paper and set aside;

Step 7

Add chorizo to same pan and cook, stirring frequently, until browned; Remove from pan, drain on kitchen absorbent paper and set aside;

Step 8

Add butter to same pan, melt, lower heat, add onion and garlic and cook gently, stirring frequently, for 5 minutes or so until soft;

Step 9

Add rice, stirring constantly, for 2 minutes or so or until begins to pop;

Step 10

Add peppers and wine/saffron mixture, again stirring constantly to keep rice grains separate, until wine is absorbed;

Step 11

Add chopped tomatoes, lemon juice, a ladleful stock and continue stirring frequently, to ensure rice grains remain separate, until stock is almost absorbed;

Step 12

Continue adding measures of stock, stirring frequently, until absorbed for about 15 to 20 minutes or so until rice is almost tender;

Step 13

Add mussels, prawns, clams, chorizo and green beans on top of rice mixture, cover, and simmer for some 5 minutes;

Step 14

Add chicken, peas and scallops (if using) and continue to simmer covered another 10 minutes or so until clams and mussels have open and scallops are just cooked through;