Paella Valenciana

Serves 6

INGREDIENTS

1 tsp. olive oil
340g large prawns, peeled and deveined
¾ tsp. salt
¼ tsp. freshly-ground black pepper
½ cup thinly-sliced chorizo sausage
2 boneless chicken thighs with skin removed, quartered
1 cup chopped brown onion
3 garlic cloves, minced
½ cup chopped tomatoes
1 tbsp. capers
¼ tsp. saffron threads, crushed
1 cup Aborio rice
2/3 cup dry white wine
1 cup free range chicken stock
½ cup frozen baby peas
¼ cup water
18 fresh mussels, scrubbed and debearded
2 tbsp. cayenne pepper (or to taste)
2 tbsp. chopped fresh coriander

METHOD

Heat oil in Davis & Waddell paella pan over medium heat.

In a bowl, coat prawns with 1/4 teaspoon of the salt and 1/8 teaspoon of the freshly ground black pepper. Add prawns to pan and sauté for around 4 minutes, or until they are done. Move prawns to a bowl and set aside.

Add chorizo to pan, and sear for a minute until browned slightly. Move chorizo to the bowl containing the prawns.

In a separate bowl, coat chicken thighs with ¼ teaspoon of the salt and the leftover 1/8 teaspoon freshly-ground black pepper. Add chicken to hot pan and cook until browned – approximately two minutes each side.

Add garlic and onion to the pan and sweat, stirring frequently. Add the tomatoes, capers and saffron – cooking for one minute. Stir in the remaining ¼ teaspoon salt, along with the rice, wine and stock. Bring to the boil, reduce heat and simmer covered for 25 minutes – until rice is softened.

Add prawns, mussels, peas, ¼ cup water to pan, cover again and cook over medium heat for 8 minutes or until mussels open – being sure discard any unopened shells.

Remove pan from hotplate, stir in cayenne pepper and fresh coriander.

Allow pan to stand for a few minutes before serving.

APPLICATION

Place paella pan in the centre of your table (atop a heat-proof trivet) and enjoy with family and friends.

Pairs well with a dry white wine, rose or light red.