Paella is a delicious marriage of seafood, meat, spices and vegetables and is arguably the best-known Spanish dish outside Spain.
What better way to warm up than with this easy to make and fantastic family dinner that goes a long way. What I enjoy the most is that you can make it as humble or luxurious as you like. With the holiday season approaching, I enjoy a few special additions like Saffron and huge crab claws - not my usual throughout the year, believe me.
The three best known paella are Valencian paella, seafood paella and mixed paella, but there are several others as well. Valencian paella is believed to be the original recipe and consists of rice, green veg, meat ... either chicken or rabbit, snails, beans and saffron, rosemary and lemon. Seafood paella simply replaces the meat with seafood and omits the beans and green veg. Mixed paella (my favourite) is a free-style combination of all, which this recipe certainly is.
Luxury Spicy Paella
Serves 4
3 tbsp olive oil
4 - 5 chicken legs, large chunks off the bone
1 large red onion, chopped
1 yellow pepper, cut into strips
1 green pepper, cut into strips
250g rice/paella rice
750ml chicken stock, home-made is best
1/2 tsp cayenne pepper
1 tsp salt
A good pinch of Saffron
10 ripe small Rosa tomatoes,halved
200g prawns, out of shell in big chunks
1 tin smoked mussels, with sauce
4 crab claws
100g frozen peas
100ml cream
Heat a big flat wide casserole dish.
Fry sausage until brown all over, remove and put aside.
Add oil and fry chicken until golden, remove and put aside.
Add garlic, onions, peppers, and fry until golden.
Stir in rice and cook until pale gold in colour.
Pour in half stock, cayenne pepper, salt, saffron and tomatoes and bring to the boil.
Add sausage, chicken, prawns, mussels and crab claws.
Cover and cook for 30 min carefully, stirring regularly adding more stock if necessary.
3 min before cooking time, remove lid, add peas and cream and stir well, adjust seasoning.
Allow to stand for 5min and serve
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