Paella Mixta

• 4 cups Chicken Stock.
• 2 tablespoons Olive Oil.
• 250 grams boneless chicken thighs.
• 2 Chorizo sausages sliced.
• 250g uncooked prawns.
• 2 cloves garlic (chopped)
• 1 onion (finely chopped)
• 1 Roasted Red Peppers
• 2-3 Artichokes preserved in oil.
• 1/2 can chopped Tomatoes
• 1 tablespoon Tomato paste
• 1 1/2 cups Paella rice (Calasparra or Bomba)
• 3 strands Saffron
• 2 teaspoons Smoked Sweet Paprika

Put the chicken stock on the stove to keep it hot and add the strands of saffron to infuse it.

Heat the olive oil in a paella pan (available in our store), add the sliced chorizo and fry it until crisp. Remove the chorizo and leave it aside. Keep the oil released from the chorizo in the pan (that’s flavour!).

Add the prawns and stir fry them until golden (not completely cooked), remove them and put them aside.

Add the chicken into the pan and stir fry it until golden. Add the chopped onions and garlic and stir fry until softened (add more olive oil if needed). Add the paprika (do not cook the paprika without liquid for very long, as it can get burned).

Then, add the chopped tomatoes and tomato paste and leave it to reduce. Then, add the rice and stir it so it is well-coated in the oil. Pour the infused and hot stock and deglaze the bottom.

Let it simmer for about 8min in high-medium heat. Do not stir from now on (paella is a “dry” rice, so you don’t need to stir like you do with the risotto).

Then, turn down the heat and cook it for 10min in medium-low heat.

In the last two minutes, add the chorizo, artichokes, prawns and sliced roasted pepper on the top. Turn the heat up to medium-high heat to get the most amazing, caramelised bottom (called “socarrat” in Spain).

Serve at the table from the pan with slices of fresh lemon and a glass of Spanish Tempranillo!!