Easy Classic Paella - Suberb Mixed Flavoured Meal

Our Easy Classic Paella is based on the original recipe.

Paella associated nowadays mainly with fish,rice, herbs, spices and salt, olive oil ,but in earlier days it was also a dish of the people of the countryside using animal meats and sausage as well as rabbit, chicken, duck and sometimes even snails.

As living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside paella was made on an open fire. This led to a change in paella’s ingredients as well as spcialised different versions in different areas.

All agree the type of rice is the is the crucial ingredient, and, just like risotto, certain rules must be observed to achieve the best paella.

For a start, one needs a rice that can absorb liquid easily and retain it without drying out,short grain variety that won’t dry out, even when the outside is toasted to a crunch, when cooked in a wide base paella pan this type of wide pan with a thin base) cooks off quickly and evenly.

Valencian paella became the basis for the classic fish version now so popular using seafood instead of meat and beans to make paella. Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born.

6 skinless chicken thigh fillets, cut into large chunks.
3 tbsp of olive oil.
250g Spicy sausage, sliced thin.
75g of dry cured meat (usually like dried bacon) cut into small cubes.
1 large onion sliced fine.
2 garlic cloves mashed.
2 red peppers chopped into pieces.
150g green beans sliced into pieces.
2 tsp paprika.
500g paella rice.
1¼ ltr chicken stock mixed with a large pinch of saffron.
300g raw shell-on prawns.
1kg mussels , cleaned (discard any tha tare open don’t close when tapped and take off beards).
½ cup of flat-leaf parsley chopped.
3 lemons cut in half and half again wedges to serve.

Cook the chicken in 3tbsp of olive oil in a large wide frying pan and stir until browned all over. Take out and place on a warm plate and cover.

Add the spicy sausage and the dry cured meat cbes and cook stiring until they are crisp at the edges.

Add the onion, garlic and peppers and cook until softened, then add the chicken with the green beans.

Stir in the paprika and cook for a minute then add the rice and stir to coat.

Pour in the chicken stock, put on a tight lid or cover with foil and cook for 15-20 minutes until rice is just tender.

Add the prawns and mussels lay these on top of the rice replace the pan lid and steam cook for about 5 minutes then check when the mussels are open and prawns are cooked through.

Stir in the parsley and serve with lemon wedges.

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