Name: Paella Valenciana
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 500 gram clams; 1 tablespoon coarse cooking salt (kosher salt); 300 gram medium king prawns, uncooked; 500 gram small black mussels; 1 pinch saffron threads; 1/4 cup (60ml) hot water; 2 tablespoon olive oil; 2 (400g) chicken thigh fillets, chopped coarsely; 1 (170g) cured chorizo sausage, sliced thinly; 1 medium red onion (300g), chopped finely; 1 large red capsicum (200g), chopped finely; 2 clove garlic, crushed; 2 teaspoon sweet paprika; 1 1/2 cup (300g) white medium-grain rice; 3 1/2 cup (875ml) chicken stock; 1 cup (120g) frozen peas; 2 medium tomatoes (300g), peeled, seeded, chopped finely

Ingredients

500 gram clams

1 tablespoon coarse cooking salt (kosher salt)

300 gram medium king prawns, uncooked

500 gram small black mussels

1 pinch saffron threads

1/4 cup (60ml) hot water

2 tablespoon olive oil

2 (400g) chicken thigh fillets, chopped coarsely

1 (170g) cured chorizo sausage, sliced thinly

1 medium red onion (300g), chopped finely

1 large red capsicum (200g), chopped finely

2 clove garlic, crushed

2 teaspoon sweet paprika

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

3 1/2 cup (875ml) chicken stock

1 cup (120g) frozen peas

2 medium tomatoes (300g), peeled, seeded, chopped finely

Method

1.Rinse clams under cold water; place in a large bowl, sprinkle with salt, cover with cold water, stand 2 hours. Discard water; rinse clams thoroughly, drain.

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

3.Combine saffron and the hot water in a small bowl; stand 30 minutes.

4.Heat oil in a 40cm (16-inch) wide shallow pan; cook chicken until browned. Remove from pan.

5.Cook chorizo in same pan until browned; drain on absorbent paper. Add onion, capsicum, garlic and paprika; cook, stirring, until soft. Add rice; stir to coat in onion mixture. Return chicken and chorizo to pan.

6.Stir in stock and saffron mixture; bring to the boil. Reduce heat; simmer, uncovered, about 12 minutes or until rice is almost tender. Sprinkle peas and tomato over rice; simmer, uncovered, 3 minutes.

7.Place clams, mussels and prawns over rice mixture (do not stir to combine); cover pan. Simmer about 5 minutes or until prawns change colour and clams and mussels have opened. Season to taste.

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep.
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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