Rob’s One Pan Paella

These can be as simple or as comprehensive as you like. A one pan wonder. Derived from the Latin word meaning Pan, the Spanish have made this dish a national icon.

At our last owners evening we built a fairly bold Paella but that said very few ingredients still make a great tasty dish.  Don’t worry so much about the quantities apart from making sure you have at least 3:1 ratio liquid stock or water to rice.

 

Ingredients:

  • Olive Oil
  • 4 x Chicken thighs
  • 2 x cloves garlic chopped finely
  • 1 x red chilli chopped finely
  • Large pinch smoked paprika
  • Large pinch white pepper
  • 1 x red onion finely diced
  • 1 x finely diced red capsicum
  • 1 x finely diced green capsicum
  • 1 x can chopped tomatoes
  • A wee packet of saffron
  • 3 x cups of chicken stock
  • 1 KG of medium sized prawns
  • 1 cup of Calaspara Rice (the special Spanish ingredient)
  • Lashings of chopped parsley
  • 1 x large jar of olives (whatever is your favourite)
  • Lime slices for garnish

 

Method:

  • So start with frying off your protein, at a medium heat, say 4 diced chicken thighs with olive oil, chopped garlic, chilli, smoked paprika, white pepper.
  • As the chook starts to brown off drop in finely diced small red onion, one finely diced red capsicum, one small green capsicum.
  • Keep it all moving and once it starts to brown off drop in a can of chopped tomatoes, a wee packet of saffron and 2 cups of chook stock. This will help to deglaze pan and give all ingredients a good wet.
  • At this stage you can drop in shrimp or prawns  or squid if desired. When the pan is simmering again sprinkle in 1 cup of Calaspara rice or similar and combine with rest of ingredients.
  • Bring temperature up to medium high for the next 10 minutes whilst moving the pan to keep ingredients from sticking to pan.
  • Add in one more cup of stock. Turn down to medium, cover with lid and give it another 10 minutes to simmer and let rice absorb liquid.
  • Lid off and add good lashings of chopped parsley, sliced olives – which ever are your favourite, our favourite are the jars of large olives with both stuffed with peppers and stuffed with garlic, and pretty up with lime slices.
  • Take off heat, lid back on and let rest for 5-10 minutes for flavours to infuse.

 

Vamos!! – listo para comer – ready to eat!!