Crowd paella

Name: Crowd paella
Prep time: 60 min
Total time: 60 min
Yield: 8 people
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 800 g chicken thighs; 250 g chorizo; 2 onions; 4 garlic cloves; 2 red peppers; 4 tomatoes; 2 tsp smoked paprika; 600 g paella rice; 200 ml white wine; 1.6 l hot stock; 1 pinch saffron; 200 g peas; 500 g mussels; 500 g prawns; 2 lemon; 1 bunch flat-leaf parsley; to taste salt; to taste black pepper

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A festive Spanish rice dish with chicken, seafood and saffron, ideal for sharing from one large pan.

Serves: 8 people

Preparation time: 60 min

Ingredients

olive oil – 4 tbsp
chicken thighs – 800 g
chorizo – 250 g
onions – 2
garlic cloves – 4
red peppers – 2
tomatoes – 4
smoked paprika – 2 tsp
paella rice – 600 g
white wine – 200 ml
hot stock – 1.6 l
saffron – 1 pinch
peas – 200 g
mussels – 500 g
prawns – 500 g
lemon – 2
flat-leaf parsley – 1 bunch
salt – to taste
black pepper – to taste

Method

1. Brown the chicken in a wide pan with olive oil until lightly coloured, then add the chorizo and let it release its flavour. 2. Stir in the onions, garlic, peppers and tomatoes, and cook until the vegetables soften into a rich base. 3. Add smoked paprika and rice, stir well, then pour in the wine, stock and saffron. 4. Simmer without stirring too much so the rice cooks evenly and starts to absorb the flavourful broth. 5. Nestle in the peas, mussels and prawns for the final cooking stage and cook until the shellfish are done and the mussels have opened. 6. Let the paella rest briefly, finish with parsley and lemon, and serve straight from the pan for a generous feast.