Friday, December 17, 2010


I'm going to make this again, it was off the yum scale!  The secret with paella is not to stir it, you want it to brown a bit on the bottom of the pan.

The are millions of variations, but why not start with a simple chicken/seafood combination and go from there.

Anyway, here goes..

2 chicken thigh fillets, skin off and fat removed
10 green tiger prawns, peeled, heads and vein removed
3 handfuls of Arborio rice, or Spanish short grain rice
1 L warm vegie stock, infused with 3 or 4 prawn heads
1 medium Spanish onion, finely chopped
1 tomato, skinned and seeded, chopped
2 cloves of finely chopped or minced garlic
½ cup dry white wine
Good pinch of saffron
Handful of chopped continental parsley
Sea salt
Olive oil

In a large fry pan or paella pan, fry onion in olive oil until clear.
Add garlic, rice
Add wine, and strained stock
Add tomato, saffron and chicken
Cook over medium heat, uncovered for 10 minutes
Add prawns
Don’t stir the paella it should be lightly crusty brown on the bottom. If it looks dry, add a little more stock.
Cook uncovered for another 10 minutes or until chicken and prawns are done. Don’t stir the paella!
Season with sea salt, serve with lemon wedges

Don't take my word for it, try it!!!!!!

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