PAELLA
Paella looks and tastes fantastic – especially if you’ve got a huge fl at paella pan to act as both cooking and serving dish. If you haven’t, then use the widest-based pan you have to ensure the rice has the chance to cook evenly. The only slightly difficult part of paella is planning the ingredients but once you’ve got that list written, it’s plain sailing! Remember, with paella you can choose what you like and leave out what you don’t.
Serves 4
1 tablespoon vegetable oil
4 boneless chicken thighs, seasoned
2 shallots, finely chopped
1 red pepper, deseeded and chopped
3 garlic cloves, peeled and finely chopped
1 medium red chilli, deseeded (if you prefer) and finely chopped
200g chorizo sausage, diced
1 teaspoon paprika
Pinch of saff ron strands
1 tablespoon tomato purée
300g paella rice (or you can use risotto rice)
200ml white wine
1 fish stock cube dissolved in 1 litre hot water
Salt and freshly ground black pepper
100g clams, unshelled
2–3 tubes squid, cleaned and sliced into rings
8 large prawns, shells on
100g mussels, unshelled, cleaned, beards removed and any with broken or open shells discarded
50g frozen peas
Squeeze of lemon juice
As featured in “Easy Peasy: Laid-back food for lazy days”
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