Name: Quick and easy seafood paella recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Paella; 8 uncooked medium king prawns (360g); 400 gram medium black mussels; 2 tablespoon olive oil; 2 chicken thigh fillets (400g), chopped coarsely; 1 medium_piece red onion (170g), chopped finely; 2 clove garlic, crushed; 1 teaspoon sweet paprika; pinch saffron threads; 1 1/2 cup (300g) white short-grain rice; 1 litre (4 cups) chicken stock; 4 baby squid hoods (360g), sliced thinly; 2 medium_piece tomatoes (300g), seeded, chopped finely; 1/2 cup coarsely chopped fresh flat-leaf parsley

Ingredients

Paella

8 uncooked medium king prawns (360g)

400 gram medium black mussels

2 tablespoon olive oil

2 chicken thigh fillets (400g), chopped coarsely

1 medium_piece red onion (170g), chopped finely

2 clove garlic, crushed

1 teaspoon sweet paprika

pinch saffron threads

1 1/2 cup (300g) white short-grain rice

1 litre (4 cups) chicken stock

4 baby squid hoods (360g), sliced thinly

2 medium_piece tomatoes (300g), seeded, chopped finely

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

Paella

1.Shell and devein prawns, leaving tails intact. Scrub mussels; remove beards.

2.Heat half the oil in large deep frying pan or 46cm paella pan; cook chicken until browned. Remove from pan. Heat remaining oil in same pan; cook onion, garlic, paprika and saffron, stirring, until onion softens. Stir in rice.

3.Add stock to pan; bring to the boil, stirring. Reduce heat; simmer, uncovered, about 12 minutes or until rice is almost tender. Stir in chicken; cook 3 minutes.

4.Scatter prawns, mussels and squid evenly over rice mixture, cover with a domed lid or foil; simmer about 5 minutes, stirring once, or until prawns are cooked and mussels have opened (discard any that do not).

5.Remove paella from heat, scatter with tomato and parsley. Stand, covered, 5 minutes before serving.

We used carnaroli risotto rice for this recipe as it holds its shape very well. If you can’t find it, or it’s not available, use arborio rice. A large wok lid makes a good cover for the pan.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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