Categorized | Fish

Easy Paella

Posted on 22 October 2013 by Nikki


3 tbsp olive oil
500g chicken fillet cut into bitesize pieces
4 cups (not quite a full small bag) paella rice/Basmati rice
1 chorizo sausage sliced
1 large orange for the juice and grated peel
800 ml fish stock or veg stock
2 tsp paprika
Pinch of saffron
1 cup of peas
4 cloves of garlic
1 large onion diced
12 langoustine
Pack of cooked muscles

This recipe is made for a large paella pan it should cover all 4 rings of the top of your oven. It’s designed for 8 portions.
Put 3 tbsp of oil in the pan add the onions and garlic and fry off until soft. Add the chicken and continue to cook until slightly browned. Sprinkle on the paprika and add the rice fry off for a couple of minutes while stirring well. Add the chorizo sausage, grated orange peel and a squeeze of half the orange.
Pour the stock into the pan, stir it all together the pan should be very full with the stock. Add a pinch of saffron. Now for the next 45mins/ hour you should keep stirring and if needed adding more water. I don’t leave it at all because that’s the tricky part and I don’t want it burning or sticking. add the peas muscles and langoustine after 40 minutes then when rice is completely soft (check in a few different areas of the pan) serve with crusty bread.

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