Ah, Paella! Only the Spanish are able to have a dish so full of colour and expression!
Remember; just like stir fry, prepare everything before hand - especially because there are so many ingredients, you are bound to forget something! (In these photos I forgot the peas, and I ran out of saffron - sad face)
1 onion, finely diced
6 cloves garlic, finely chopped
1/2 kg calasparra rice (or Arborio if you're at woolies)
3 truss tomatoes, cut into chunks
handful of chicken tenderloin
handful of scallops
handful of prawns
2 whole chorizos, cut into 1cm rounds
1/2 kg mussels
handful of frozen peas, or blanched green beans
kitchen spoonful of smoked paprika
3 pinch saffron
300mL chix stock
salt, jap chilli flakes, 1/2 bunch parsley (finely chopped)
*for a 24cm paella pan (serves 4) - alternatively, use 2 saute pans
First, using olive oil: sear the chicken, scallops and prawns - then keep aside in a mixing bowl. Don't forget to season the food!
Then, cover the base with more oil and start to sweat off the onions, garlic and chorizo (flavours the oil). Season with a pinch of salt.
Once the aromats start to caramelise, it's time to add in the rice; stir it around to coat it in the lovely flavoured oil.
Meanwhile mix the meats and seafood mixing bowl with the paprika;
Then add the tomatoes with the rice, letting it cook down just a little, then in with the stock.
Also, in with the meats and seafood (And all the paprika'd resting juices) spread evenly. The peas and saffron should go in now, too.
And also the Mussels - the juices these guys release? oohhh baby.
Let those mussels open up, and the liquid reduce down; have a taste once there's not much liquid left - rice still crunchy? add a bit more water. Smell burning? Turn it off!
Once all the liquid is nearly evapourated and the rice is al dente (not soggy), take it off the stove and wrap it in foil - letting it rest for at least 15 minutes!
Voila! Smell that! Hope you got that crusty (but not burnt) bottom! Top it off with chilli flakes and parsley flakes (Was too pov to pay for parsley this time)
Optional: serve with a side of scotch fillet.