Recipe
This screams motorhome or caravan adventure in Spain - this meal will leave you forgetting which little Australian town you're visiting.
Serves 6
INGREDIENTS
- Extra virgin olive oil for cooking
- 2 brown onions – peeled, chopped
- 5 garlic cloves – peeled, chopped
- ½ tspn sea salt, to taste
- Freshly-ground black pepper
- ½ tspn chilli flakes (hot)
- A pinch of saffron powder
- 12 green prawns – shelled, deveined, tail on
- 1kg cleaned black mussels
- 4 chorizo sausage – large dice
- 6 boned chicken thigh fillets – skin off, large dice
- 100g bacon – cut into strips
- 2 tomatoes – roughly chopped
- 1 yellow capsicum – deseeded and roughly chopped
- 1 red capsicum – deseeded and roughly chopped
- 1 green capsicum – deseeded and roughly chopped
- 2 tspn smoked paprika
- 1 bunch fresh parsley – roughly chopped
- 2 tspn organic tomato paste
- 1 400g tin of chopped tomatoes – good Italian brand if possible
- 375g paella rice
- 1 litre fresh chicken stock (hot)
- 2 lemons cut into wedges – pith and seeds removed
- 1 jar of aioli (garlic mayonnaise)
METHOD
- Heat a Spanish paella pan with a splash of olive oil
- Add the onion, garlic and chicken, cook out gently for a couple of minutes until the onion is soft and the chicken is sealed. Season with salt and pepper
- Add the bacon and chorizo, continue to fry for 2-3 mins
- Add rice and stir so that rice is coated in the oil, cook for a few seconds then start to add the rest of the ingredients; saffron, paprika, chillies, capsicum, fresh tomatoes, tomato paste and tinned tomatoes
- Now stir to combine
- Add all the boiling stock to the pan, season
- Reduce heat and leave paella to cook slowly on a low simmer occasionally shaking the pan and stirring occasionally
- After approx 15 mins the rice will have absorbed all the stock, now add the green prawns and submerge them under the rice
- Steam the mussels separately (throw away any open mussels before cooking) by adding them to a large pan with a tight fitting lid and a little boiling water in the base of the pan, season, apply to a high heat for 2-3 minutes until the mussels open, strain and place on top of the paella (throw away any closed mussels)
- Generously garnish the paella with the chopped parsley and lemon wedges, serve with aioli (garlic mayonnaise)
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
