Paella comes from the old French word paelle meaning pan. Anybody who has visited Spain cannot have avoided eating a delicious paella some time during their stay. The only problem is that almost all Paellas include garlic. This is my version, completely garlic free and all the better for its absence. Enjoy.
Ingredients
- 8 oz (220 g) sausage
- 24 oz (660 g) chicken
- Salt to taste
- 12 oz (340 g) rice
- 5 oz (150 g) prawns
- 1/3 cup (80 ml) olive oil
- 8 oz (220 g) chopped onion
- 1 oz (25 g) of clams
- ½ cup (125 ml) white wine
- ½ cup (125 g) chopped tomato
- 1½ cups (375 ml) chicken stock
- 1 oz (25 g) mussels
- 1 oz (25 g) calamari
- 1 pinch saffron
- ½ tsp sweet paprika
- 2 oz (55 g) garden peas
- 4 oz (110 g) of green beans topped and tailed
How to Make It
- Heat the oil in a paella pan and when it’s hot, add the onion and sauté until translucent. Now add the chicken and sausage, add salt to season and fry until lightly browned.
- Now add the seafood and rice and sauté with the meat. Now add the wine and allow to soak. When absorbed, add the chicken stock and chopped tomatoes.
- Add salt to season again at this stage, then add paprika and saffron. Now, cook all the ingredients for about 25 minutes over a low heat. When the stock is reduced by half, add the fresh peas.
- The paella is finished when the liquid is absorbed completely and the rice is tender. Finally, take off the heat and let it rest for 10 to 12 minutes, covering the top with aluminium foil. Then serve immediately.