18
½ tsp saffron threads
5 cups chicken stock
½ cup olive oil
4 half chicken breasts
2 onions, chopped
2 cloves garlic, chopped
1 red capsicum, seeded and cut into strips
2½ cups rice, washed and drained
2 tomatoes, peeled and cut into eights
1 cup shelled green peas
500g seafood such as scallops, prawns, calamari or mussels
Bring the saffron and stock to the boil and set aside, until ready to use.
Heat half the oil in a paella pan or frying pan. Sauté the chicken breasts until golden. Remove
and cut each one into 3. Add the onion, garlic and capsicum strips, with more oil if necessary,
and cook gently until soft. Remove the capsicum and set aside. Add the rice and fry gently for
3–4 minutes. Add the stock.
When bubbling, reduce the heat and start the decoration of the paella. Add the chicken,
capsicum, tomatoes and peas in a pattern, and the remaining foods around. If using seafood,
add it for the last 10 minutes of the cooking time.
Add more stock if necessary, cover with foil, and cook gently until the rice is cooked, for about
20–25 minutes.
Serves 8.
Paella Valenciana
Recipes
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