Chicken and seafood paella
By Claire
About This Recipe
An authentic seafood and chicken paella that boasts some of Spain’s finest ingredients, from calasparra rice to chorizo.
Recipe Tags
Instructions
Ingredients
- 170g/6oz chorizo, cut into thin slices
- 110g/4oz pancetta, cut into small dice
- 2 cloves garlic finely chopped
- 1 large Spanish onion, finely diced
- 1 red pepper, diced
- 1 tsp soft thyme leaves
- ¼ tsp dried red chilli flakes
- 570ml/1pint calasparra (Spanish short-grain) rice
- 1 tsp paprika
- 125ml/4fl oz dry white wine
- 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
- 8 chicken thighs, each chopped in half and browned
- 18 small clams, cleaned
- 110g/4oz fresh or frozen peas
- 4 large tomatoes, de-seeded and diced
- 50ml/2fl oz good olive oil
- 1 head garlic, cloves separated and peeled
- 12 jumbo raw prawns, in shells
- 450g/1lb squid, cleaned and chopped into bite-sized pieces
- 5 tbsp chopped flatleaf parsley
- Salt and freshly ground black pepper
Method
-
Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
-
Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
-
Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.
-
Scatter the chopped parsley over the paella and serve immediately.
Nutritional Information
chorizo
pancetta
garlic
onion
thyme
paprika
white wine
chicken stock
chicken
clams
peas
tomatoes
olive oil
prawns
squid
parsley
black pepper
Share this recipe
You Might Also Like
Indian style rice and lentils
This subtly spiced dish, served witch cucumber and chilli relish is fantastic
Quick chicken curry
This chicken curry is creamy, full of flavour and takes less than half an hour!
Mexican bean stew
A simple, vegetarian, spiced bean stew makes a quick and filling midweek dinner.
Chilli chicken
Adjust the chilli content to your taste but it's fair to say this chicken will always pack a punch. Best served with freshly-steamed rice to soak up all the juices.
Reviews & Comments
Chicken and seafood paella