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Paella

by Christina Julia

Bottarga spaghetti

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 12 black mussels
  • 125ml/4fl oz white wine
  • 11⁄2 small red onions, chopped
  • 125ml/4fl oz olive oil
  • 1 small skinless chicken breast fillet, cut into bite-size pieces
  • 12 raw prawns, peeled and deveined
  • 100g/4oz cleaned squid rings
  • 100g/4oz skinless cod fillet, cut into bite-size cubes
  • 1 rasher smoked back bacon, finely chopped
  • 4 garlic cloves, crushed
  • 1 red pepper, seeded and finely chopped
  • 1 tomato, peeled and chopped
  • 75g/3oz chorizo, thinly sliced pinch of cayenne pepper
  • 200g/7oz long-grain rice
  • 1⁄4 teaspoon saffron threads
  • 500ml/18fl oz chicken stock
  • 75g/3oz fresh peas
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • salt and ground black pepper

Instructions

  • Scrub the mussels with a stiff brush and pull out the hairy beards.
    Discard any broken mussels or open ones that do not close when tapped
    on the work surface.
  • Heat the wine and onion in a large pan. Add the mussels, cover and
    gently shake the pan for 4–5 minutes over a high heat. After 3 minutes,
    begin removing any opened mussels and set aside. At the end of
    5 minutes, discard any unopened mussels. Reserve the cooking liquid.
  • Heat half the oil in a large frying pan. Pat the chicken dry with kitchen
    paper, then cook for 5 minutes or until golden brown. Remove from the
    pan and set aside. Add the prawns, squid and cod to the pan, and cook
    for 1 minute. Remove from the pan and set aside.
  • Heat the remaining oil in the same pan. Add the bacon, garlic and red
    pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne.
    Season with salt and pepper. Stir in the reserved cooking liquid, then
    add the rice and mix well.
  • In a heavy saucepan, blend the saffron with the stock and mix well.
    Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for
    15 minutes, without stirring.
  • Put the peas, chicken, prawns, squid and cod on top of the rice. Using a
    wooden spoon, push pieces into the rice, cover and cook over a low
    heat for 10–15 minutes until the rice is tender and seafood cooked. Add
    the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.

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