Paella Party
The Australian Women's Weekly Food|Issue 50 2019

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!

Paella Party

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.

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