Fish and Seafood Recipes - Paetla Valencia

Ingredients

• 1 small chicken, cut into 6 pieces

• 60 ml/4 tbsp olive oil

• 1 onion, finely chopped

• 1 red (bell) pepper, diced

• 1 green (bell) pepper, diced

• 350 g/12 oz bomba or risotto rice

• 450 g/1 lb mussels in their shells, scrubbed

• Chicken stock

• 5 ml/1 tsp saffron powder

• 225 g/8 oz/2 cups tomatoes, skinned, seeded and chopped

• 225 g/8 oz/2 cups frozen peas

• Salt and freshly ground black pepper

• 1 bay leaf

• 1 sprig of marjoram

• 100 g/4 oz/1 cup chorizo sausage, sliced

• 100 g/4 oz/1 cup peeled prawns (shrimp)

• 400 g/14 oz/1 large can artichoke hearts, drained and halved

• Lemon wedges

• 6 unpeeled prawns (shrimp)

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Method:

1. Brown the chicken pieces in the oil in a paella pan or large frying pan (skillet). Remove from the pan.

2. Fry (sauté) the onion in the oil until soft and lightly golden. Stir in the peppers and rice and cook, stirring, for 2 minutes.

3. Return the chicken to the pan. Add the mussels and enough chicken stock to cover the ingredients.

4. Stir in the saffron, tomatoes, peas, a little salt and pepper and add the bay leaf and marjoram.

5. Bring to the boil, reduce the heat, cover and simmer gently for 20 minutes or until the rice is cooked and has absorbed nearly all the liquid. Add a little more stock during cooking if necessary.

6. Remove the mussels, snap off the top shells and keep the mussels warm in the bottom shells. Discard the bay leaf and marjoram.

7. Stir the chorizo, prawns and artichokes into the rice mixture and heat through.

8. Return the mussels in their shells to the paella and garnish with lemon wedges and the whole prawns before serving.