Easy Paella Recipe

This Paella is packed with flavour and it's the perfect no-fuss dish for a crowd

📝 Ingredients

• 16 large prawns (see note 1)
• 4 large cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1 teaspoon chilli powder
• salt
• pepper
• 200 gram boneless chicken thighs
• 1 teaspoon chicken spice
• 1 teaspoon chilli powder
• 4 to 5 tablespoon olive oil
• 1&1/2 cups paella rice
• 16 mussels
• 1 onion (diced)
• 1 red pepper (cubed)
• 4 large garlic cloves (minced)
• 2 roma tomatoes (skin removed and chopped)
• 1 teaspoon smoked paprika
• 1 teaspoon saffron
• 4 cups chicken stock (see note 2)
• salt
• pepper
• 2 tablespoon butter ((optional))
• parsley
• lemon

👨‍🍳 Instructions

1. 1--- Prawn ---
2. 2Clean the prawns and ensure they are deveined. Marinate with all of the ingredients listed and refrigerate
3. 3--- Chicken ---
4. 4Cut the boneless chicken thighs into bit size pieces and marinate with all of the ingredients listed.
5. 5--- Cooking the Paella ---
6. 6Heat 1 tablespoon olive oil in a large flat pan. Fry the chicken until slightly brown, remove and set aside. Wipe the pan clean with some paper towels.
7. 7Add 2 tablespoon olive oil to the same pan and fry the prawns, you may need to do this in two batches. Add the remaining 1 tablespoon oil if required. Fry the prawns for about 30 seconds per side. Remove from pan and set aside. Do not clean the pan
8. 8To the same pan add the onion, red pepper and garlic. Add a little more oil, only if required. Fry for a minute
9. 9Add the chopped tomatoes and paprika. Fry for a few seconds. Toast the saffron slightly in a clean pan, smash it using a mortar and pestle. Add 2 tablespoons warm water to the saffron and add it to the pan. Return the chicken to the pan. Sprinkle the rice in a thin layer. Pour the chicken stock (3&1/2 cups) into the pan. Ensure everything is immersed in the liquid, do not mix. You can add the remaining 1/2 cup of chicken stock only if required.
10. 10Cook on high heat until the liquid comes to a boil. Reduce to a medium heat and allow the dish to simmer for 20 minutes. Do not cover the pan. You can do a taste test to see if the rice is cooked, it should be firm but you will be able to taste if it is cooked.
11. 11Add the prawns and mussels and cook for a further 5 minutes. Turn the heat up and cook on a high heat for another 2-3 minutes. This is how the socarrat is formed but be careful not to burn the rice. Scatter pieces of butter on top (not necessary but highly recommended)
12. 12Once the dish is fully cooked it will still be moist but the rice shouldn't be stodgy. Cover the pan for 10 minutes and serve with fresh parsley and lemon slices