Paella
Paella for six, a feast worth gathering for! Golden rice infused with saffron, paprika, chicken, fresh prawns, mussels, clams, and squid.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Paella pan
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring cup
- Colander
- Mixing bowl
- Serving platter
Ingredients
- 50ml olive oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and crushed
- 2 tsp sweet smoked paprika
- Pinch of saffron
- 300g paella rice
- 400g tinned chopped tomatoes
- 900ml chicken stock
- 6 chicken thighs, bone and skin on
- 200g prawns, shell on
- 600g mussels
- 600g clams
- 4 squid, sliced
- 1 green pepper
- 1 lemon juice
- 1 small bunch flat leaf parsley
- salt
- pepper
