Paella

We all love Paella – which everybody says is the national dish of Spain! Well, its one of the national dishes in my household! It was one of the first dishes hubby taught me to make when we first got married. I soon recipised it and I think hubby has never cooked a paella in the house ever since! LOL

Its a lot of work and sometimes I break the task into 2 – preparations on the day before and cooking on the next day.

INGREDIENTS

300 gms (2 “rice cooker” cups) calrose rice, washed and drained
1/2 cup olive oil for frying
500 gms chicken pieces (600 gm chicken skin removed and cleaned)
150 gms squid, sliced 1cm thick
300 gms clams
300 gms tiger prawns (10 – 15 prawns)
100 gms french beans, cut into 3cm lengths
100 gms baby peas
1 large red / bell pepper (pimiento), roasted or 1 small can roasted pimientos
1 fresh tomato, diced
1/2 large onion, diced
4 cloves garlic, chopped
1 tbsp tomato puree
650 ml hot water
1 1/2 tsp salt
1/2 sachet paella seasoning, if available or a pinch of saffron

DIRECTIONS

Heat 1/2 of the olive oil in a paellera or heavy based frying pan and begin by frying the chicken pieces. When brown, drain and remove them into a dish.

Microwave the squid for 1 minute on high to remove the liquid if desired, then fry them in the olive oil until they brown slightly. Drain and remove. Next fry the prawns until they are pink and similarly, drain and remove. Lastly fry the clams until all the shells open.

Note: if you buy the clams a few days before, saute them in hot olive oil, them freeze them with their liquid. Take them out the day you are cooking and they’ll be just as good.

Add the balance of the olive oil to the pan. When hot, saute the chopped onions, garlic and tomato. Cut the roasted pimientos into strips. Add half of the pimientos to the pan and continue frying. When fragrant, add the beans and continue cooking till all the liquid dries up – about 10 minutes.

Add the tomato puree, mix well and fry till all the liquid is gone.

Add the salt to the hot water and mix well. Toss in the paella seasoning or the saffron, the rice. Mix well to coat the rice with the oil if desired then add the hot water.

Add the peas and all the fried ingredients except the prawns. Level the contents of the paellera, arrange the prawns on top and cover. Lower the heat to low and if desired, place a diffuser between the fire and the pan to diffuse the heat. Cook for about 20 minutes until the rice is done. It should still be “wet” with a bit of crust underneath.

Before serving, arrange the balance of the pimiento strips between the prawns. Serve hot with  lemon slices.