Recipes & Serving Suggestions
300g chicken thighs, skinless and boneless
300g Chorizos Garcia, chopped
Iblea sea salt
3 cloves garlic, chopped
8 mussels, live and cleaned
1 medium sized fresh calamari, cleaned and cut into bite sized pieces
100ml extra virgin olive oil
Juice of 2 fresh lemons
500ml chicken stock, simmering
½ red capsicum diced
½ green capsicum diced
400g Calasparra Rice or Bomba Rice
½g Gohar Saffron Tips, bruised
Half a jar of Sabato Cherry Tomatoes
500ml hot water
Heat the paella pan and season the chicken with salt. Add the olive oil and seasoned chicken to the pan and cook for 3 minutes. Add the garlic, then capsicums and peas, and stir to distribute vegetables evenly.
Add the cherry tomatoes and juice, and cook for 3 minutes.
Add the calamari, chorizo and some salt. Cook until the tomato thickens and forms a sauce. Add the hot chicken stock, bruised saffron and mussels. Mix to combine, and bring to the boil. Add enough hot water to reach the level of the handles on the paella pan. Bring to the boil again.
To add the correct amount of rice, make a line across the diameter (width) of the pan, until you can just see the rice through the liquid. Then stir the rice to spread it evenly around the pan.
Turn the heat up to high and cook until the liquid starts bubbling, then turn down to medium-low. Cook for 18 minutes. In this time the liquid will almost be completely absorbed.
From time to time, shake the pan to stop rice sticking, and to evenly mix the ingredients. Taste halfway through and add more salt if needed.
Do not stir once the rice is visible.
After the 18 minutes cooking, cover the pan with a teatowel for 3 minutes, then serve.
With this method, you’ll always have the correct amount of rice and liquid for your paella pan, no matter the size. Adjust other ingredients accordingly, or add some of your own favourites. We like:
• Stuffed or pitted olives
• Squid Ink 4g and shellfish
• Chicken and mushrooms or beans
• Lamb and rosemary