Espana Espana Espana! Having visited Spain a couple of times myself, Spanish food has quickly become one of my FAVOURITE cuisines and if you hadn’t guessed it already….Paella is one dish that really appeals to me! I just love the idea of sitting down around a big table amongst family and friends to share in a huge paella pan filled with delectable spanish flavours of saffron, rice, fresh seafood and other tastey meats and veggies!
As I seem to have incredible difficulty in following recipes, this dish is a take on Jamie Oliver’s traditional Paella and is perhaps a sllllightly healthier version! By swapping the pork belly he usually includes for a couple of chicken thighs (fat removed) and by cooking the chorizo seperately before adding to the dish, I have significantly reduced the amount of saturated fat in the dish. I perhaps could have made this dish even healthier by omitting the chorizo altogether but we are all entitled to the occasional treat right?! Not to mention the chorizo just really adds another dimension of flavour to the dish! But if you are trying to cut down on those extra calories at night, omitting things like processed meats and choosing leaner cuts of meat such as chicken are great solutions!
What you need… (enough for 4 people)
2 cups gluten free chicken stock
1 lg brown onion (diced)
3 cloves garlic (crushed)
1 tin crushed tomatoes
1/2 cup dry white wine (optional)
2 chicken thighs (sliced & trimmed of fat)
300g green sustainable banana prawns (peeled)
1 gluten free chorizo (sliced)
1/2 red capsicum (chopped)
1/2 cup frozen peas
pinch of saffron
1 tsp paprika
What to do…
Firstly, slice your chorizo to a small fry pan and pan fry it until crisp and golden brown. Set aside.
Add your onion to the paella pan with a good drizzle of olive oil and saute until the onion has softened. Then add your garlic and capsicum and cook for a further 2 mins. Finely chop half your parsley (including the stalks) and then add it to the pan along with a pinch of saffron and a tsp of paprika and stir through for 1-2 mins. Add in your chicken thighs and cook for 2-3mins. Add your chorizo and then your rice, stirring for 1-2mins.
Add your tin of tomatoes and then your stock and wine and stir it all through til well combined. Season with salt and pepper then leave the pan on low heat for around 15-20mins or until the rice is almost cooked but still slightly crunchy to the bite. Try not to stir your rice during this time so that your dish develops a beautiful crust on the bottom of the pan. Then add your peas, prawns and scallops and push them down into the remaining fluid. (sometimes you may need to add a little extra stock at this point if your rice is looking a bit dry). Turn the seafood over if necessary to ensure they cook through. Once cooked sprinkle over the rest of your chopped parsley and serve up at the table with a few wedges of fresh lemon and some homemade aoili! (I just stole my aoili recipe straight off the net!) And there you have it..the perfect dinner party dish that will unite any crowd of hungry troupes!
Hasta la vista chicos y chicas!