UFS Caddies

Paella Valenciana

Serves: 4-6
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Ingredients

  • 1/2 white onion
  • 1 red pepper
  • 1 yellow pepper
  • 20 fresh king prawns
  • 200g fresh local squid, sliced
  • 200g Spanish chorizo, sliced
  • 300g free range chicken thigh meat, diced
  • 150g peas
  • 500g Exmouth mussels
  • 600g easy-cook long grain rice
  • 2 lemons, for garnish
  • THE STOCK
  • 3 ltr chicken stock
  • 4g saffron
  • 2 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp paprika
  • 1 lemon, juiced
  • 1 minced garlic clove
  • 1 tsp sea salt

Method

  1. Fry the onions and peppers in olive oil until soft
  2. Add the chorizo sausage and diced chicken and fry for 2 to 3 minutes
  3. Mix in all the fish and peas, cook for a further 5 minutes
  4. Stir in the rice and fill the remainder of the pan with stock
  5. Bring to the boil on a medium heat, and allow the stock to simmer away (about 20 minutes)
  6. Fill the pan with stock and allow to boil away again
  7. Cut the lemons into wedges, place around the pan and serve
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