When I was growing up in France, Spanish food is what we ate most often at home after French food. That is because Dad is Spanish and my Spanish grand-mother taught Spanish cuisine to Mum. I don’t have a lot of experience cooking Spanish food myself, but I had a go at Tortilla de Patatas last year. Mum also taught me how to make Spanish Churros last time I went to France and althought they are pretty easy to make I haven’t got around to making them as yet as I don’t have a deep fryer. I have also made a Chorizo Butter Beans Casserole (I’m not sure how Spanish that is though).
I finally got around to bought a Paella pan when I went to France last year but I have been procrastinating on using it. I was waiting for a special occasion. But of course after 12 months of ongoing home renovation, there was never a special occasion. I have seen Mum and Nan make Spanish seafood paella hundreds of times, at every celebration (birthdays, anniversaries, Christmas) and today it’s my turn to give our family dish a go!
- 3 tbsp extra virgin olive oil
- 1 onion (finely chopped, you can use a food processor)
- 1 garlic clove (finely chopped, you can use a food processor)
- 2x chorizo sausage (sliced)
- Half chicken breast (chopped) – alternatively you can use a couple of chicken thighs, or drumsticks
- 1 red capsicum (half finely diced, half sliced into thin strips for decoration)
- 1.5 cup jasmine rice
- 3 cup of chicken stock
- 6 prawns
- 1 serving of saffron
- 1 tsp of paprika
- Half a cup of frozen peas or spring onions (to add some colour)
- Ground black pepper
- Optional: fresh parsley, mussels, calamari etc.
- Heat 2 tbsp of olive oil in a paella dish. Add the diced chicken and cook for 2 minutes on each side. Add the sliced chorizo to the pan and cook for about 3 minutes on each side. Remove from pan.
- Add the prawns to the pan and cook for 1-2 minute on each side. Remove from pan.
- Add the onions, garlic and capsicum. Cook until soft.
- Add paprika.
- Add rice to the pan and mix around to toast.
- Add chicken stock and saffron. Simmer for about 25 minutes on medium heat. Do not stir while the rice is cooking.
- Add salt and pepper to taste.
- Place the meat and prawns back into the pan with a handful of green peas (or spring onions) to add colour to the dish. Also add the cooked sliced red capsicum.
- Taste to check if the rice is cooked, if not then add some water and cook some more until all liquid is absorbed.