This classic Spanish recipe can be made in the comfort of your own kitchen when you know how. With this simple step-b-step recipe that has been triple tested in the Woman’s Weekly kitchen, this delicious dish should take about 45 mins to make in total – and trust us when we say it’s well worth the wait.
Paella rice is similar to risotto rice with its high starch content, but it shouldn’t give a creamy coating and the grains shouldn’t stick together. When making paella, the rice shouldn’t be over stirred as this can make it sticky. The best type of paella rice is Bomba.
Serve with crusty bread and place in the centre of the table with a large spoon so everyone can help themselves.
Heat a paella pan or large frying pan and very briefly cook the saffron to dry it, then crumble it into a small bowl and pour over 2tbsps boiling water. Leave to steep for a few minutes.
Heat the oil in the pan and add the chicken. Cook it for about 10 minutes, until it’s cooked through, then remove it from the pan.
Add the onion, garlic and tomatoes to the pan and cook for 10-15 minutes, stirring well so that it doesn’t catch on the bottom of the pan.
Return the chicken to the pan and add the chorizo and paprika. Cook until the oil starts to run out of the chorizo.
Pour in the stock and mix well. Bring it to a gentle simmer, then sprinkle over the rice as evenly as possible, ensuring that the rice is all covered by the stock. If necessary, add a little extra stock or boiling water.
Cook the paella over a fairly high heat for 7-8 minutes, until you start to see the rice. Place the prawns on top and cook for a further 8-10 minutes, turning the prawns occasionally until they’re cooked.
Tip in the mussels and their sauce, stir lightly and heat through. Check the rice is cooked before serving. If there’s too much liquid, increase the heat and boil off the surplus; if it goes too dry, add a little more hot stock or boiling water. Serve immediately garnished with chopped parsley.