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Paella a la Valencia
Ingredients:
- 10 Saffron Strands
- 3 Rashers Back Bacon
- 175g/6oz Boneless Chicken Breasts
- 60ml/2fl.oz. Olive Oil
- 225g/8oz Onions, thinly sliced
- 1/2 Green Capsicum, (sweet pepper)
- 1/2 Red Capsicum (sweet Pepper)
- 2 Garlic Cloves, crushed
- 4 Tomatoes, chopped
- 250g/9oz Short Grain Rice
- 125g/5oz Sea Bass, cut into chunks
- 250g/9oz Squid
- 8 Live Mussels
- 8 Live Clams
- 200g/7oz Frozen Peas
- 12 Raw Unpeeled Prawns
- 3 tbsp Fresh parsley, chopped
- 600ml/1pt Chicken Stock
- 3 tbsp Dry White Wine
Preparation:
1. Bring the stock to the boil, stir in the saffron and set aside until needed. Cut the bacon into 12mm/1/2 inch strips and cut the chicken into 2.5cm/1 inch cubes.
2. Heat 1 tablespoon of the olive oil in a large pan, add the bacon and chicken and lightly brown. Remove with a slotted spoon and set aside.
3. Add the remaining oil to the pan, then add the onions, peppers and garlic, and cook over a low heat for 10-15 minutes until they are softened but not coloured.
4. Stir in the tomatoes, bring the mixture to the boil then reduce the heat and simmer for a further 10 minutes, stirring frequently, until some of the liquid from the tomatoes has evaporated and the mixture has thickened slightly.
5. Stir in rice, add the chicken, bacon, stock and salt and bring to the boil. Then reduce the heat, cover the pan with a tight-fitting lid and simmer for 25 minutes without disturbing.
6. Meanwhile, clean the squid and cut pieces. Scrub and debeard the mussels.
7. At the end of the 25 minutes cooking time, add the bass, squid, mussels, clams, wine and peas to the rice and cook t for a further 10 minutes, or until the rice has absorbed all the stock and the mussels have all opened (discard any that remain closed). If the mixture sticks to the pan, add a little water.
8. Season with plenty of black pepper, then scatter the whole prawns on top, cover and cook for 3-4 minutes more until all the prawns are heated through.
9. Sprinkle the parsley over the paella and serve immediately.
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