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8 servings

Herb Blend
1 cup fresh parsley, chopped
1/4 cup fresh lemon juice
1 Tbsp. olive oil
2 large garlic cloves, minced
Combine all ingredients, and set aside

Paella
1 L chicken stock

1 tsp. saffron threads
400 g shrimps or 8 king prawns
1 Tbsp. olive oil
3 chicken fillets
200g Spanish chorizo sausage, cut into cubes
 Prosciutto, cut into cubes
2 medium onions, finely chopped
2 bell pepper, finely chopped
3 tomatoes, diced or 1 tin tomatos
1 tsp. sweet paprika
3 large garlic cloves, minced
500 g Arborio rice
1 cup green peas (optioanl)
200 g squid, sliced
8 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
8 lemon wedges.

Cooking:

  • Put the saffron threads in a large, wide, heavy-based pan over a moderate heat and stir constantly until they just begin to give off their aroma. Add the stock and bring to the boil. Remove the pan from the heat, cover and set aside to infuse.
    Peel and devein shrimp, leaving tails intact. Set aside.

    Heat olive oil in large paella pan or large skillet over medium-high heat. Add chicken. Sauté 2 minutes on each side. Remove from pan. Add sausage and prosciutto. Sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper. Sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and garlic. Cook 5 minutes.

    Add rice. Cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture and peas. Bring to a low boil. Cook for 10-15

    minutes, stirring frequently.

    Fry squid shortly and add to the pan. Add shripms. Cook 5 minutes.

    OR

    Add mussels to pan, nestling them into rice mixture. Cook 5 minutes, until shells open. Discard unopened shells. Arrange shrimp, heads down, in rice mixture. Cook 5 minutes, until shrimp are done. Sprinkle with lemon juice.

    Remove from heat. Let stand 10 minutes. Serve with lemon wedges.

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