Chicken And Shellfish Paella

Print Recipe

5 from 1 vote

This traditional Valencian meal should be served in a paellera

Recipe Category: Chicken, Seafood, Shellfish

Makes enough for: people

Ingredients

375 g squid, cut into thin strips leaving the tentacles intact
60 mls olive oil
Salt and freshly ground black pepper to season
8 chicken pieces
225 g chorizo, thickly sliced
2 onions, peeled and finely chopped
2 cloves garlic, crushed
2 red peppers, seeded and thinly sliced
1 pinch saffron (be generous)
10 mls paella spices *
6 large ripe tomatoes, seeds removed and grated (discard the skin)
400 g paella rice **
24 - 48 fresh mussels, cleaned
24 langoustines or large prawns, deveined
700 mls chicken stock
250 g frozen peas
2 lemons, quartered, for serving

Method

Preheat the oven to 220° Celsius
Place the squid into a sauce pan and cover with cold water
Bring to the boil and leave to boil for 5 minutes
Set aside to cool
Pour the olive oil into a paellera *** and heat to a medium to high temperature
Season the chicken pieces and brown
Set aside once nice and golden in colour
Lower the temperature and fry the chorizo until they have some colour on both sides
Add the onion and sauté until soft
Drain the squid and add to the paellera together with the garlic, red peppers, saffron and paella spices
Cook for 5 minutes and then add the tomatoes
Reduce the liquid for 5 minutes before adding the rice
Season generously and then stir to combine all the ingredients
Place the chicken on top and add the mussels and langoustines
Pour over the chicken stock, cover and bring to the boil
Place into the oven and cook for 30 minutes
Remove from the oven and stir in the peas
Return to the oven for 5 minutes to heat the peas
Turn the oven off and leave the paellera in the oven for 10 minutes before serving
Remove from the oven, take the lid off, add the lemon wedges on top and dish up

Notes

* use smoked paprika if you don't have paella spices
** use ordinary white rice if you cannot find paella rice
** use any large oven proof pan that has a dish if you don't have a paellera