Classic Spanish Paella
Created by DonSpain on November 16, 2015
- Servings: 4
- Prep Time: 2 1/2h
- Cook Time: 45m
- Recipe #21763
Ingredients
- 1 1/4 to 1 1/2 pounds chicken thighs (or drumsticks)
- 180 grams chorizo sausage (cookeing sausage, sliced in 1/4 in slices)
- 100 grams beef minute steak (cube steak, thin cut, shredded)
- 260 grams mussels
- 260 grams clams (8 to 9 ounces)
- 300 grams fresh shrimp (prawns)
- 2 tablespoons olive oil (extra virgin)
- 60 grams butter
- 2 teaspoon coarse salt (cooking salt)
- 1 teaspoon saffron threads
- 300 ml dry white wine
- 300 grams rice (Paella Rice - similar to Risotto Rice, Arborio is excellent)
- 2 cloves garlic, finely chopped
- 1 large red onion, chopped
- 3 ounces chopped red bell pepper (1/2 pepper)
- 3 ounces chopped green bell pepper (1/2 pepper)
- 12 ounces tomatoes (3 fresh Vine or Italian Plum Tomatoes - peeled, seeded and chopped)
- 180 grams green string beans (chopped)
- 60 grams green peas (frozen, defrosted)
- 1 1/4 litres chicken stock (can use cubes or bouillion, 2 1/2 pints)
- 2 tablespoons lemon Juice (to taste)
- Flat leaf parsley (handful, chopped)
- TO SERVE
- Lemon wedges
- 180 grams scallops (optional)
How to Make
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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.
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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.
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Step 3: Shell and devein the Prawns (Can leave some or all tails intact).
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Step 4: Combine Wine and Saffron in a jug; leave to stand and intermingle for at least 30 minutes.
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Step 5: Prepare Chicken Stock, bring to boil and keep hot on separate ring on cooker.
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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;
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Step 7: Add chorizo to same pan and cook, stirring frequently, until browned; Remove from pan, drain on kitchen absorbent paper and set aside;
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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;
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Step 9: Add rice, stirring constantly, for 2 minutes or so or until begins to pop;
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Step 10: Add peppers and wine/saffron mixture, again stirring constantly to keep rice grains separate, until wine is absorbed;
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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;
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Step 12: Continue adding measures of stock, stirring frequently, until absorbed for about 15 to 20 minutes or so until rice is almost tender;
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Step 13: Add mussels, prawns, clams, chorizo and green beans on top of rice mixture, cover, and simmer for some 5 minutes;
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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;
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Step 15: Stand covered for 5 minutes or so, garnish with parsley, and serve, removing any unopened mussels and clams.
Nutritional Facts
- 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