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INGREDIENTS
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METHOD |
- 1 packet of our Valencian Style Basque Paella rice
- 2 Skara chorizo sausages sliced
- 3 chicken thighs diced
- 1 calamari tube sliced
- 4 tiger prawns
- 12 mussels
- 1/2 cup fresh green peas (frozen will do too!)
- 1/2 capsicum diced
- 3 tbs olive oil
- 3 tbs chopped tomatoes
- 4 cups chicken or fish stock
- Chopped parsley and lemon wedges to serve
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- Heat oil over high heat in a paella pan or wide shallow frying pan.
- Add chorizo, chicken, calamari and capsicum, fry for few minutes.
- Add diced tomatoes, green peas and rice, fry for a further 2 minutes.
- Add stock and cook for 20 minutes or until water has been absorbed and rice is al dente.
- For the last 5 minutes of cooking add the prawns and mussels.
- Remember to do not stir the pan once the stock is added to ensure a golden crust on the base.
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TIPS:
- Secret to this recipe is to use fresh seafood.
- For a vegan version leave out the meat and seafood and substitute for your favourite veggies.
(Order seafood through The Hamilton Hamper for those local and also Skara Chorizo sausages)
Serve with parsley, lemon wedges and one of Best's Wines.
Great recipe for 4 people.
Download the recipe here!
Recipe sourced from: 'From Basque with love'.
