I am all about minimum effort, maximum return when it comes to cooking, and paella’s one of those dishes that seems daunting to make, but really isn’t that hard and it’s a sure-fire crowd pleaser (and goes without saying, perfect date night dish). I would say it takes about half an hour to 45 minutes to make, with plenty of time in between to sip some wine, relax and mingle.
– 1 cup of paella rice
– 2 sliced chorizos
– 1 large skinless, boneless chicken thigh, cut into large chunks
– any assortment of seafood depending on preference, here I’ve used clams, squid and red prawns
– half an onion, diced
– 2 cloves of minced garlic
– 2 cups of chicken stock
– 1/2 can of chopped tomatoes
– large pinch of saffron
– pinch of sweet paprika
– fresh chopped parsley
1. In a shallow frying pan or paella pan, stir fry the onion and garlic in olive oil for about a minute over medium high heat
2. Add the chorizo coins, stir fry until the onions turn slightly red
3. Add the chopped chicken, season with salt and pepper. Stir fry until the chicken is brown on all sides
4. Add in the rice and paprika, stirring to combine all the flavors and colors
5. Add the stock, canned tomatoes and saffron and bring the mixture up to a boil before reducing to medium low heat.
6. Cover with lid and cook for about 10 minutes or until the rice is almost cooked
7. Remove the lid, arrange the seafood on the rice, tucking then a little into the rice.
8. Cover the pan and let cook for about 8-10 minutes or until the seafood are fully cooked
9. Remove the lid and turn heat to high for about a minute, allowing the bottom of the rice to crisp up
10. Sprinkle over some chopped parsley and serve immediately, in the pan!