The Spanish Pair to Share: Paella & 'The Scoundrel' Tempranillo

Ingredients

- 1.25L chicken stock
- 1/2 teaspoon saffron thread
- 2 tablespoons ‘Hugh’s Vestal Virgin’ extra virgin olive oil
- 2 chorizo sausages, thickly sliced diagonally
- 2 chicken thigh fillets cut into 3cm pieces
- 10 peeled prawns, deveined with tails intact
- 10-15 mussels
- 1 brown onion, finely chopped
- 1 red capsicum, deseeded and finely chopped
- 1 green capsicum, deseeded and finely chopped
- 440g medium-grain rice
- 1 ripe tomato, finely chopped
-2 teaspoons smoked paprika

Method

1) Combine the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low and hold at a simmer, covered.

2) Meanwhile, heat oil in large frying pan over medium heat. Cook the chorizo, chicken and prawns until golden brown. Transfer to a seperate bowl. Cover with foil to keep warm.

3) Increase heat to medium-high. Add onion and capsicums. Cook, stirring, for 5 minutes or until onion softens. Add rice, tomato and paprika and cook, stirring, for 1 minute or until combined. Reduce heat to medium-low. Add the stock gradually until all the stock is absorbed. Gently stir in the chicken, chorizo & prawns. Sprinkle with peas and mussels. Keep on heat until mussels open then remove from heat. Cover with 2 clean tea towels. Set aside for 10 minutes to form a crust.

4) Spoon paella among serving plates and serve immediately with a glass of  'The Scoundrel' Tempranillo


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