INGREDIENTS

• Extra virgin olive oil for cooking
• 2 brown onions – peeled, chopped
• 5 garlic cloves – peeled, chopped
• ½ tspn sea salt, to taste
• Freshly-ground black pepper
• ½ tspn chilli flakes (hot)
• A pinch of saffron powder
• 12 green prawns – shelled, deveined, tail on
• 1kg cleaned black mussels
• 4 chorizo sausage – large dice 
• 6 boned chicken thigh fillets – skin off, large dice
• 100g bacon – cut into strips
• 2 tomatoes – roughly chopped
• 1 yellow capsicum – deseeded and roughly chopped
• 1 red capsicum – deseeded and roughly chopped
• 1 green capsicum – deseeded and roughly chopped
• 2 tspn smoked paprika
• 1 bunch fresh parsley – roughly chopped
• 2 tspn organic tomato paste
• 1 400g tin of chopped tomatoes – good Italian brand if possible
• 375g paella rice
• 1 litre fresh chicken stock (hot)
• 2 lemons cut into wedges – pith and seeds removed
• 1 jar of aioli (garlic mayonnaise)

Serves 6

METHOD

• Heat a Spanish paella pan with a splash of olive oil
• Add the onion, garlic and chicken, cook out gently for a couple of minutes until the onion is soft and the chicken is sealed. Season with salt and pepper
• Add the bacon and chorizo, continue to fry for 2-3 mins
• Add rice and stir so that rice is coated in the oil, cook for a few seconds then start to add the rest of the ingredients; saffron, paprika, chillies, capsicum, fresh tomatoes, tomato paste and tinned tomatoes
• Now stir to combine
• Add all the boiling stock to the pan, season
• Reduce heat and leave paella to cook slowly on a low simmer occasionally shaking the pan and stirring occasionally
• After approx 15 mins the rice will have absorbed all the stock, now add the green prawns and submerge them under the rice
• Steam the mussels separately (throw away any open mussels before cooking) by adding them to a large pan with a tight fitting lid and a little boiling water in the base of the pan, season, apply to a high heat for 2-3 minutes until the mussels open, strain and place on top of the paella (throw away any closed mussels)
• Generously garnish the paella with the chopped parsley and lemon wedges, serve with aioli (garlic mayonnaise)

This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop 

Category: Cooking
Written: Tue 01 Apr 2014
Printed: April, 2014
Published By: