Paella
is the best known of traditional Spanish dishes, and its original home is in the
region of Valencia.
The name Paella comes from the flat round pan made of steel with two
handles, in which it is cooked. It is traditionally cooked over a wood fire outdoors. There are as many Paella recipes as there are little towns in the Valencia,
many contain ferraura (wide-pod green beans) and garrofo (dried butter beans), but they are all a variation on a theme using
Rice, Saffron and Olive Oil with Vegetables, Meat or Seafood. The most common meat used in the paella is chicken and rabbit,
and in some cases even wild duck.
In the towns along the Costa Blanca, Paella is enjoyed with fresh sea-food (mussels and langostines) and for
the undecided, there is always the Paella mixta (meat and fish).
There is a Paella Pan and a special gas ring and stand available in the Apartment, for those that want to have a go using local produce.
Paella
Mixta.
This recipe is very
simple and includes chicken, Squid, Clams and jumbo Prawns; and is absolutely delicious!
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| Paella mixta |
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Method
1. Heat half the olive oil in a paella dish or heavy-based
saucepan. Add the chorizo and pancetta and fry until crisp.
2. 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.
3. 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.
4. Now place the clams into the dish with the join facing down so that the edges open
outwards.
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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
125ml/4fl 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
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5. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another
10 minutes.
6. 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.
7. Now do the same with the squid and add them to the
paella too.
8. Scatter the chopped parsley over the paella and serve immediately.
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