Chicken & Prawn Paella – Paella Mixta

There are many variations of paella, some meat, some seafood and others mixed, like this recipe. In our village, people grow their own saffron, the beautiful spice that gives paella its distinctive golden colour.

Many non-Spanish regard paella as the Spanish national dish, but most Spaniards consider it a regional dish, originating from Valencia.

Serves 8 – 10

  • 2 skinless boneless chicken breasts
  • 500g (18 oz) uncooked prawns
  • 3 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 medium red pepper
  • 1 medium green pepper
  • 2 large tomatoes
  • 150g (5 oz) fresh frozen garden peas
  • 500g (18 oz) paella rice
  • 1 ltr (2 pints) chicken stock
  • ¼ teaspoon saffron
  • Salt and pepper

 

Peel and clean the prawns and cut the chicken into bite sized pieces.

Peel and chop the onion and garlic, chop the peppers and tomatoes.

Heat the olive oil in a medium paella pan, add the garlic and onion and cook gently until soft then add the chicken and cook until browned on all sides

Add the peppers and cook for 5 minutes.

Meanwhile, heat the chicken stock.

Add the tomatoes and cook for 5 minutes.

Add the rice using a soup ladle, counting as you go (you need to add 3 parts water to one part rice) and cook for 5 minutes.

Add the chicken stock again ladle by ladle, season and bring to the boil. (Do not stir). Reduce the heat cover and simmer for 15 minutes or so.

Then add the prawns, peas and the saffron and continue cooking for a further 10 – 15 minutes until the liquid has been absorbed.

Turn off the heat, cover and leave to rest for 5 minutes before serving.

Garnish with fresh chopped parsley.

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