It seems like everyone is loving Paella these days! We’re getting in on the action by sharing this amazing Spanish paella recipe thanks to Raw Materials – The Studio. It’s the ultimate way to serve a whole bunch of people one with massive dish, plus this particular recipe is full of helpful hints to ensure your paella is perfect from the get go.

TIME

1 hour

SUITABLE FOR

Ages 14+

WHAT YOU’LL NEED

40ml Valdezarza extra virgin olive oil | 2 cloves garlic | 1 brown onion, diced | 1 stick celery, diced | 1 red capsicum, diced | 1 green capsicum, diced | 200g chicken thigh meat | 1 chorizo sausage | 2 tsp sweet smoked paprika | 20ml Capirete sherry vinegar | 1 tsp saffron | 400ml Raw Materials classic tomato pasta sauce | 500g Bomba rice | 2 litres Moredough chicken stock | 300g fresh fish (Barramundi, Snapper, Flake) | 4 green prawns | 200g mussels | 100g green peas | Salt + pepper | Parsley

WHAT TO DO

  1. In a good quality Paella Dish, heat the olive oil and fry the chicken, chopped chorizo and the meat. When golden and crispy, put aside on a plate (we will add this when the paella is nearly cooked).
  2. In the same pan, fry the onion, garlic, celery and both green and red capsicum. Add paprika. When the onion is transparent, deglaze with sherry vinegar, add the fresh tomato sauce and leave to cook for a while.
  3. Add the rice and make sure you don’t stir too much, otherwise it will become a sticky paste. Fry the rice on a medium heat.
  4. Mix the saffron into a cup of stock and the colour and aroma of the Saffron will become more intense, add it to the pan and turn the gas to low.
  5. Add salt and pepper taste the stock to make sure it tastes a bit salty. The ingredients will absorb the saltiness to produce the perfect paella, otherwise it will be tasteless.
  6. Add the chicken, prawns and fish (cut into thin pieces). Add the mussels
  7. Turn the gas to very low. Have a look now and then to make sure that it is not sticking or needs more stock. When the rice has become dry, test it to make sure it’s not hard. If still hard, add more stock but always make sure that you don’t add too much. Even when you turn the gas off it will continue cooking with the remaining heat and, if you add too much stock, the rice will have a consistency like paste.

AND THEN

When the rice is done, take it off the heat and leave to rest for 15 minutes. Decorate with the chopped parsley and peas. Buen Provecho! Serves 30.

Recipe + Photography Raw Materials – The Studio

Chicken and Chorizo Paella with Seafood