Party Paella Recipe by MoVida’s Frank Camorra
Create a vibrant party paella, packed with fresh seafood, chicken, and saffron-infused rice, perfect for gatherings and bursting with bold Spanish flavor.
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Cooking tools:
- Paella pan
- Chef's knife
- Cutting board
- Pot
- Slotted spoon
- Mixing bowl
- Spoon
- Colander
- Stove
- Kitchen towel
- Measuring cup
- Paring knife
Ingredients
- 1 chicken (about 1.2kg)
- 5 ripe vine-ripened tomatoes
- 100 ml extra-virgin olive oil
- 450 gm cleaned calamari, cut into 3cm pieces
- 3 large onions, coarsely chopped
- 4 garlic cloves, finely chopped
- Good pinch of saffron threads
- 4 fresh bay leaves
- 500 gm each red and green capsicum, diced
- 135 ml fino Sherry
- 450 gm bomba rice (see note)
- 750 gm mussels, scrubbed, beards removed
- 800 gm vongole, soaked in cold salted water for 2 hours to remove grit, drained
- To serve: lemon wedges
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