This paella is so good. Ian believes it is better than the ones we had in Barcelona. In fact it is . Probably because we haven’t found the restaurant in Barcelona. Also, because I am following this recipe http://www.kitchenproject.com/history/Paella/Recipes/Seafood-Paella/index.htm. With small modifications.
Short grain rice (2 cups), Chorizo (2, about 200 g, sliced), prawns cutlets (a dozen), baby squid (half dozen, sliced into rings), mussels (a dozen), Spanish onion (1), red capsicum (1, chopped), garlic (4 cloves, minced), canned whole tomato (1 can), smoky paprika (2 tablespoon), saffron (2 pinches), fresh parsley (1/4 cup, chopped), chicken stock (4 cups), olive oil (1/4 cup).
What to do:
- Marinate the Saffron 1 / 2 cup of the stock.
- In a large frying pan, heat olive oil over medium heat. Brown the slices of Chorizo, and then add Spanish onion, red capsicum and garlic. Saute until the veggies starts to caramelise.
- Add rice and smoky paprika, and fry for a minute.
- Add canned tomato and cook for 1-2 minute.
- Add chicken stock and saffron with the water, bring to simmer.
- Reduce heat, cook until rice is almost tender. Turn the heat back up, add seafood, cover with a lid and cook until mussels are opened. Discard the unopened mussels.
- Serve with chopped fresh parsley.