Paella Party!

This classical Spanish dish is native to the area around Valencia, where rice is grown extensively, but can be found all over Spain where each region has its own version and claims it to be the best!
In Spain, you will often see paellas sizzling in the streets over an open flame at fiestas, romerias or family gatherings. It is an ideal outdoor food and just as good cold for picnics and outings.
The paella pan is a shallow, two-handled dish and can be bought in this country at most cookshops, a 40cm round pan will serve 8 people but a large frying pan will do the job equally as well. Try to use paella rice - Bomba or Calaparra found in local supermarkets, if not Uncle Ben’s is good. Don’t be tempted to use cheap rice as it tends to be too stodgy. My grandmother would never stir but would shake the pan to stop the rice sticking and a couple of drops of lemon juice prevents the rice becoming too sticky. If in doubt just add a little more water. It is important not to let the rice dry out.
What could be better for simple alfresco dining than a few jugs of Sangria some crusty bread and a sizzling paella?

Camelia xx

Paella

For 4 People (double for 8):

Ingredients

400grms boned and skinned chicken (thighs good for flavour) cut into 4cm cubes
400 grms firm white fish skinned cut into 4cm cubes
4 to 5 small cleaned squid tubes
400 grms peeled prawns
1 shell on king prawn per person
1ltr chicken stock
1 400 grm tin tomatoes
1 large onion chopped
4 garlic cloves chopped
Approx 10 shell on mussels (live)
1 green pepper chopped
110grms frozen peas
2 sachets of saffron powder or about 20 threads fresh strands
6 to 8 tblspns olive oil
300grms paella rice (Bomba or Calasparra) or Uncle Ben’s
Salt and pepper
Fresh lemons for garnish

Method

1. Heat oil in pan and add the chicken slowly, cooking until well browned and nearly cooked.
2. Remove the chicken, add a little more oil if required and add the onion and pepper and cook slowly until soft and sweet.
3. Add the garlic and cook for 5 mins to soften.
4. Add the rice stirring to coat the vegetables. Up to this point can be done in advance, allow 20 to 25 mins to finish when required.
5. When you are ready add the hot stock, tomatoes, bring to the boil and add the saffron, fish, squid and peeled prawns, salt and pepper and bring to the boil for 5 mins then add the peas and place the mussels in the hot stock and decorate the top with the king prawns,
6. Let it slowly simmer on a low heat shaking the pan to prevent sticking for approx 15 mins adding more stock or water as required. The paella is ready when the rice has absorbed the liquid with just a little liquid left on top of the rice. Cover and let it stand to settle. Decorate with fresh lemons.