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Paella de Maria Luisa

Yields6 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

This is NOT a traditional paella, but it's quick, easy, delicious, fragrant with saffron, and packed with chicken and shrimp.

 ½ bunch of parsley
 1 tsp salt
 2 garlic cloves
 olive oil
 1 green pepper
 ½ onion
 2 tomatoes
 1 chicken breast
 ¼ kg shrimp
 ¼ kg calamari
 2 cups paella rice
 1 tsp saffron
 1 tsp paprika
1

Boil some salted water in a pot, remove from heat and add in the shrimp. Return to low heat, and as soon as it comes to boil, turn off the heat again. Let it sit until needed (you will use the shrimp ‘stock’ later).

2

Preheat a paella pan (or any flat, wide pan) over medium heat, and add 1 glug of olive oil. Add sliced calamari and fry until lightly charred, then remove to a plate.

3

In the same pan, fry diced green pepper, tomato and onion with another big glug of olive oil. This is the sofrito.

4

Add the uncooked rice into the sofrito and add ½ cup olive oil. Add the chopped chorizo, sliced chicken breast and 3 cups of water from the prawn pot. Add paprika and saffron.

5

Stir and set over low heat for 20 minutes. As the water soaks into the rice and reduces, continue adding water from the prawn pot until rice is cooked and all the water has evaporated.

6

Mash salt, parsley and garlic together in a mortar and pestle or food processor until you make a rough paste. Add and stir through the rice, add a little more water if needed, and the prawns and calamari. Cover and set aside for 5 minutes. Serve topped with slices of lemon to squeeze over.

Nutrition Facts

Servings 6