Paella with Chicken, Prawn, Squid
- Preparation time: 25 minutes (excluding making the Tomato Sofrito and fish stock, see Basics)
- Cooking time: 20 minutes
- Difficulty Level: ****
- 34 cm paella pan
Ingredients
- 1/4 cup (50 mls) olive oil
- 1 clove of garlic, finely chopped
- 1 3/4 cups (500 mls) fish stock (see Basics)
- 12 large Green King Prawns, cleaned. Reserve heads and tails
- 1 small squid (200 grams), cleaned and sliced into rings
- 6 scallops
- 5 chicken legs, remove bone and slice into smallish pieces
- 1 cup short grain rice (we use Japanese short grain rice)
- 1/2 cup of Sofrito (see Basics)
- 1/2 teaspoon sweet smoked paprika
- 1/2 teaspoon safron threads
- salt
How to Cook
Heat up the fish stock but do not allow to boil.
Pre heat oven to 150 C.
On low gas heat up the olive oil in the paella pan and gently fry the garlic. Add the chicken pieces and brown all over. Add the prawn heads and tails and squid rings. Cook for a few minutes allowing the excess water to evaporate.
Add the rice to the pan and cook for a few minutes until the rice turns translucent. Use a wooden spoon to stir mixture preventing the rice from sticking to the base of the pan or to the sides, mix all the ingredients together.
Poor in the sofrito and deglaze the pan.
Sprinkle the paprika evenly and allow to cook for a few minutes, do not allow the rice to burn.
Pour in the hot fish stock and mix it in with the mixture. Add the safron.
Increase the heat, bring to a boil and allow to cook until the rice rises to the surface, approximately 5 minutes. During this time keep moving the mixture using a wooden spoon to prevent burning.
Remove prawn heads and tails, first squeezing out all the juices into the pan.