This winter, dazzle your dinner date with this authentic paella recipe from Olé!
200g bomba rice
3 cloves fresh garlic
1 small brown onion diced
1 red capsicum diced
2 large tomato diced
200g chicken thigh fillet diced
75g semi-curado chorizo
4 green tiger prawns, peeled with heads on
440ml stock (chicken or seafood is fine)
40ml olive oil (arbequina is best)
35g garden peas
1 fresh lemon
Salt to taste
1. In a flat, medium pan gently heat ½ the olive oil and sear the prawns, calamari & chorizo and set aside.
2. Next add the diced onion, capsicum & tomato and cook until the onions start to turn translucent, and the tomato has broken down. Now add the diced chicken thigh and cook until the chicken has started to colour.
3. Add the rice and saffron and stir until rice has toasted and started to change colour (2-3 minutes). Add the stock and a pinch of salt and stir to combine until the rice has levelled and is completely submerged under the stock.
4. Bring the paella to a rolling boil for 2-3 minutes and then turn the heat down until the paella is on a simmer.
5. Add the chorizo, calamari & prawns without stirring the rice; this will allow the “Socarrat*” to form. At this point we wait for the stock to slowly disappear until the rice starts to gently ‘pop’. You can check the base of the paella by inserting a spoon into the rice, once the stock has been absorbed completely the dish is finished.
6. Remove from heat and serve hot, finish with the remaining olive oil, a large pinch of salt & the lemon cut into wedges.
* Socarrat; The Socarrat in paella is one of the most important keys for fabulous flavour. The Socarrat is the crusty crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it is cooking.