Lou's Easy Paella with Chicken, Prawns and Mussels

Name: Lou's Easy Paella with Chicken, Prawns and Mussels
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Spanish
Ingredients: 6 chicken thighs (bone in); 2 tbsp flour; Salt; Pepper; Olive oil; 1 small chorizo, I use Cooking Chorizo de Leon from "Unearthed"; 1 finely chopped onion; 5 cloves garlic; 2 litres chicken (or fish) stock; 2 pinches saffron; 2 tsp paprika; 500g bomba paella rice; 2 peppers; 1 tin tomatoes; 20 king prawns; 20 mussels, ideally fresh, cleaned and checked none are open; 2 handfuls frozen peas; 1 bunch parsley; 1 lemon, quartered

8 steps

Prep:15minCook:1h

This is a paella recipe for me. That is - I've looked at a number of different recipes and picked out the bits I liked best, and the bits I can most easily buy! I do like squid, but it's often difficult (living in the middle of the UK) to get the absolute best quality (and freshest), so I simply haven't included it here. But if you like it, and you can get it fresh, by all means stick it in! Unless there's a reason to be precise (as there often is in baking), I believe recipes should be flexible. The only thing I'd say to consider here, is if you don't have a paella pan and are making this in a deeper pan, be cautious about adding too much water - it won't cook off as quickly as it does in the big pan, so you may not need as much.

Updated at: Thu, 17 Aug 2023 12:48:52 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1255.5 kcal (63%)

Total Fat48.9 g (70%)

Carbs139.7 g (54%)

Sugars16.3 g (18%)

Protein68.2 g (136%)

Sodium2134.5 mg (107%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspflour

small, i use cooking chorizo de leon from "unearthed"

1onion

finely chopped

5cloves garlic

2 litreschicken stock

or fish

2 pinchessaffron

2 tsppaprika

500gpaella rice

ideally fresh, cleaned and checked none are open

2 handfulsfrozen peas

1 bunchparsley

1lemon

quartered

Instructions

Step 1

Roll the chicken in seasoned flour, and fry it in until golden. Bake in the oven at 190C (170C fan) for about 30 minutes.

Step 2

Clean and check the mussels, discarding any that look bad or don't close when tapped with a knife. Put these aside.

Step 3

Fry the chorizo on a medium heat until crispy. Add the onion and garlic, and cook until soft, without allowing the onion to brown.

Step 4

Heat 1 litre of stock and infuse it with the saffron.

Step 5

Add the paprika and rice to the onions, stir well to coat, and cook for a few minutes. Add the infused stock and the tomatoes. Cover the pan loosely and leave on a low/medium heat to simmer, stirring regularly to avoid it sticking. This will take around 20 minutes.

Step 6

While the rice is cooking, shred the chicken from the bones and put aside.

Step 7

Pour the rest of the stock into the rice and add the prawns, mussels and peas. Cook for another 10 minutes, adding a little more hot water if required. Stir in the chicken to warm it through. NOTE: if you're not using a paella pan, take care not to add too much water - see note above!

Step 8

Discard any mussels that haven't opened, and serve with a big handful of chopped parsley and a good squeeze of lemon.