Spanish Paella
Serves: 6-8
2 small raw blue swimmer crabs
8 large green prawns, peeled, deveined
8 small black mussels, cleaned
3 ½ cups fish stock
1 teaspoon saffron
2 chorizo sausages, sliced
2kg chicken thighs, halved
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
½ teaspoon smoked paprika
400g can crushed tomatoes
1 ½ cups Arborio rice
300g pipis, cleaned
½ cup frozen peas
1 small roasted red capsicum, sliced
Salt and freshly ground black pepper, to taste
1. Remove flap from the underside of the
crabs. Turnover. Place thumb under the
shell between the two back legs and slowly
pull the shell away from the body. Discard.
Remove the feather like gills and front
feelers. Cut the crabs in half and crack
the large nippers. This will allow for even
cooking.
2. Heat frypan to Setting 12. Add chorizo to
pan. Cook for 3-4 minutes or until golden.
Set aside.
3. Add chicken thighs to the pan and cook for
3-4 minutes or until golden. Set aside.
4. Reduce to Setting 9. Add oil and cook
onion and garlic until tender about 3-4
minutes. Add paprika and cook until
fragrant.
5. Add tomatoes to the pan and bring to a
simmer. Add rice to the pan and cook
stirring for 2 minutes.
6. Add stock and reduce to Setting 4. Cover
with lid. Cook for 10-15 minutes or until
rice is cooked.
7. Place remaining ingredients in the pan.
Cover with lid. Cook for a further 5 minutes
or until done. Season to taste with salt and
pepper. Serve.
Frypan Recipes continued
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