Paella Mixta

Hello Lovelies,
Earlier in the week we decided to give the oven a break and cook outside, and what better dish to cook on a balmy evening than a gorgeous Paella. I have gone to Spain every year of my life and this dish along with yummy boquerones were the food of my childhood. Our Paella slightly deviated from this recipe as it contained scallops, chicken and king prawns as mussels and clams were to long winded for a weekday.

Ingredients:

Serves 6 : 30 minutes prep 60 minutes cooking

10 mussels
10 clams
75ml, plus 6 tablespoons of olive oil
1kg of chicken breasts
2 teaspoons of minced garlic
175g onions finely chopped
1 medium tomato, skinned, seeded and chopped
1 small red pepper, seeded and cut into thin strips
1 small green pepper
1 small yellow pepper
S+P
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
675g paella rice (arborio rissotto rice)
1.5 litres chicken stock
1 sachet of Paellero or 1/2 teaspoon of saffron
10 uncooked king prawns
lemon wedges to garnish

(This is the recipe but you can deviate with the fish according to what you have or can get your hands on).

First thing to do is cut up the vegetables and chicken, then scrub and debeard the mussels and clams, discarding any that do not close when tapped sharply.

Next is to seal the chicken on all sides, heat 75ml of olive oil in a paella pan seal the chicken then add garlic, onions, tomato and peppers stirring constantly until cooked. Season this with S+P, paprika, rosemary and thyme then transfer to a plate and set aside.

Then heat 6 tablespoons of olive oil in the pan and saute the rice until translucent. Then pour in the chicken stock and add the chicken mixture stirring constantly. Then sprinkle in the saffron or Paellero and continue to stir.

Then mix in the mussels, clams and prawns combing well then simmer the Paella gently uncovered for 20-25 minutes until the liquid has been absorbed, if it looks to be drying out before the 25 mins that add a little more chicken stock.or water.