Paella Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 40MINS
SOFRITO:
400 gm canned tomatoes
5 garlic cloves
2 tbs Smoked Paprika
bunch Parsley
bunch coriander
bunch mint
3 escallots
1 red chilli (optional)
PAELLA:
2 tbs olive oil
1 1/3 cups Arborio rice
2 cups (500ml) Campbells Real Stock Chicken
1 chorizo sausage, sliced
4 chicken thigh fillets, thin strips
6 prawns peeled, de-veined
12 mussels
cup peas
Lemon wedges to serve
STEP 1 Sofrito: Place all ingredients in a food processor and blend until very smooth, reserve and set aside.
STEP 2 Paella: Heat size a 25 cm paella or frypan over medium heat, add olive oil, brown chicken and chorizo until golden brown, set aside.
STEP 3 Using the same pan, add the rice and stir until coated in oil for a few minutes until transparent.
STEP 4 Add 1 cup of the Sofrito, cook for 1-2 minutes, return chicken and chorizo. Add the prawns and the mussels then the Campbells Real Stock, bring to the boil then reduce the heat to a simmer and cook until the stock has been absorbed by the rice. Do not stir.
STEP 5 Add the peas and then turn the heat up a little so you can get a nice crispy bottom (socarrada), remove from the heat and rest in the pan for 2 minutes before serving. Squeeze lemon juice over the paella and any leftover fresh herbs.
