How to make classic seafood paella
- Large pinch of saffron strands
- 2tbsps oil
- 4 chicken thighs, chopped
- 1 onion, peeled and chopped
- 2 cloves garlic,
- peeled and crushed
- 200g can tomatoes
- ½ x 225g chorizo ring, sliced
- 1tsp smoked paprika
- 900ml stock
- 350g paella rice, eg, Bomba
- 8-10 large raw tiger prawns
- in shell
- 500g packet mussels in
- garlic butter sauce
- Chopped fresh parsley, to garnish
This classic seafood paella 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.