Packed with delicious meats and hearty rice, this Spanish classic is the ultimate crowd-pleaser that will take you to legend status among friends in no time!
CLASSIC PAELLA
PREP + COOK TIME 1 HOUR SERVES 4-6
large pinch saffron threads
¼ cup (60ml) boiling water
500g uncooked medium king prawns
1kg black mussels
1 tablespoon olive oil
500g chicken thigh fillets, chopped coarsely
250g chorizo sausage, sliced thinly
1 large (300g) red onion, chopped finely
1 large (300g) red capsicum, chopped finely
3 cloves garlic, crushed
1½ teaspoons smoked paprika
2 large (440g) ripe tomatoes, peeled, chopped finely
1½ cups (300g) calasparra rice (or arborio rice)
3 cups (750ml) chicken stock
½ cup (60g) frozen peas
2 tablespoons chopped flat-leaf parsley lemon wedges and alioli, to serve
1 Place saffron and boiling water in a small bowl. Stand for 15 minutes.
2 Meanwhile, shell and devein the prawns, leaving the tails intact. Scrub the mussels and remove the beards.
This story is from the Issue 50 2019 edition of The Australian Women's Weekly Food.
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This story is from the Issue 50 2019 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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