Manu_PaellaManu_Paella Manu_Paella

Paella

  • Serves 4
  • Preparation Time 15MINS
  • Cook Time 40MINS

SOFRITO:

400 gm canned tomatoes

5 garlic cloves

2 tbs Smoked Paprika

bunch Parsley

bunch coriander

bunch mint

3 escallots

1 red chilli (optional)

PAELLA:

2 tbs olive oil

1 1/3 cups Arborio rice

2 cups (500ml) Campbells Real Stock Chicken

1 chorizo sausage, sliced

4 chicken thigh fillets, thin strips

6 prawns peeled, de-veined

12 mussels

cup peas

Lemon wedges to serve

STEP 1 Sofrito: Place all ingredients in a food processor and blend until very smooth, reserve and set aside.

STEP 2 Paella: Heat size a 25 cm paella or frypan over medium heat, add olive oil, brown chicken and chorizo until golden brown, set aside.

STEP 3 Using the same pan, add the rice and stir until coated in oil for a few minutes until transparent.

STEP 4 Add 1 cup of the Sofrito, cook for 1-2 minutes, return chicken and chorizo. Add the prawns and the mussels then the Campbells Real Stock, bring to the boil then reduce the heat to a simmer and cook until the stock has been absorbed by the rice. Do not stir.

STEP 5 Add the peas and then turn the heat up a little so you can get a nice crispy bottom (socarrada), remove from the heat and rest in the pan for 2 minutes before serving. Squeeze lemon juice over the paella and any leftover fresh herbs.