This is my favourite meal ever. I remember clearly after the first time I had it in Seville Spain in 1996, I knew I would try to master this meal when I returned home. After trying so many recipes this is a combination of many attempts that suits my taste buds perfectly. I hope you love it as much as I do.
- 500g of chicken breast or thigh fillets (for a stronger flavour)
- 1 large chorizo sausage
- 1 large red onion
- 1/2 capsicum red or green
- 1 small zucchini
- 6 mushrooms
- 2-3 cloves of Australian garlic
- 1 1/2 cups of Arborio or medium grain rice
- 1 pinch of saffron
- 1 litre of chicken stock (refer to home-made chicken stock recipe)
- 1 cup of frozen peas
- 2 teaspoons smoked paprika
- 1/4 cup of passata (tomato puree)
- 1 tomato
- 2 tablespoons of olive oil
- 1 paella pan (you can also use a stainless steal frying pan)
- Heat 1 litre of chicken stock and add in saffron to soak.
- Slice chorizo finely, cut chicken into small chunks, finely cut garlic, onion, tomato, zucchini, mushrooms and capsicum.
- Heat 1 tablespoon of olive oil the paella pan and cook chorizo. Then place on paper towel on a plate. Then do the same with the chicken until cooked.
- Then cook onion until soft and then add garlic, tomato puree, and paprika and cook for 2 minutes in pan.
- Now add in zucchini, mushrooms, and capsicum to mixture and soften for 2 minutes.
- Now evenly distribute rice in pan and add the rest of the oil over the top and mix through and add chorizo and chicken.
- Add the chicken stock and allow to boil.
- Once boiling turn down to a simmer for the next 20minutes or until rice is cooked. (Do not stir paella once you put in stock just let it cook)
- Once rice is cooked turn off the heat and place tomatoes on top and peas and cover with a lid or cover and allow it to cook for another 5 minutes.
- Serves 6, dish up with a green salad.
Alternative include adding prawns or calamari these are all added when you place on the tomato and peas with a lid as they don’t need long to cook.