Name: Paella with aïoli
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Paella; large pinch saffron threads; 1/4 cup (60ml) boiling water; 700 gram uncooked medium king prawns; 700 gram large black mussels; 1 tablespoon olive oil; 600 gram chicken thigh fillets, chopped coarsely; 300 gram chorizo sausage, sliced thinly; 1 large red onion (300g), chopped finely; 2 medium red capsicum (400g), chopped finely; 2 clove garlic, crushed; 1 teaspoon smoked paprika; 400 gram can whole peeled tomatoes, drained, chopped coarsely; 1 1/2 cup (300g) calasparra rice (or medium grain rice); 3 cup (750ml) chicken stock; 1/2 cup (60g) frozen peas; 1 tablespoon finely chopped fresh flat-leaf parsley; Aïoli; 2 egg yolks; 4 clove garlic, quartered; 1 teaspoon sea salt; 3/4 cup (180ml) olive oil; 1 tablespoon lemon juice; 1 tablespoon boiling water

Ingredients

Paella

large pinch saffron threads

1/4 cup (60ml) boiling water

700 gram uncooked medium king prawns

700 gram large black mussels

1 tablespoon olive oil

600 gram chicken thigh fillets, chopped coarsely

300 gram chorizo sausage, sliced thinly

1 large red onion (300g), chopped finely

2 medium red capsicum (400g), chopped finely

2 clove garlic, crushed

1 teaspoon smoked paprika

400 gram can whole peeled tomatoes, drained, chopped coarsely

1 1/2 cup (300g) calasparra rice (or medium grain rice)

3 cup (750ml) chicken stock

1/2 cup (60g) frozen peas

1 tablespoon finely chopped fresh flat-leaf parsley

Aïoli

2 egg yolks

4 clove garlic, quartered

1 teaspoon sea salt

3/4 cup (180ml) olive oil

1 tablespoon lemon juice

1 tablespoon boiling water

Method

1.To make aïoli; blend or process the egg yolks, garlic and sea salt until smooth. With the motor operating, gradually add the oil; process until thick. Stir in juice and water. Cover surface with plastic wrap.

2.Place saffron and water in small bowl. Stand 15 minutes.

3.Shell and de-vein prawns, leaving tails intact. Scrub mussels, remove beards.

4.Heat oil in 30cm (top measurement) paella pan, add chicken, cook until browned all over; remove from pan. Add chorizo to same pan, cook until browned on both sides; drain on absorbent paper.

5.Add onion, capsicum, garlic and paprika to same pan; cook, stirring, until soft. Stir in tomatoes. Add rice and stir to coat in mixture.

6.Return chicken and chorizo to pan with stock and saffron mixture; stir only until combined. Don’t stir again. Bring to the boil, then simmer, uncovered, about 15 minutes or until rice is almost tender.

7.Sprinkle peas over the rice; place prawns and mussels evenly over surface of paella. Cover pan with large sheets of foil; simmer, covered, for 5-10 minutes or until prawns are just cooked through and mussels have opened (discard any that do not).

8.Sprinkle with parsley, serve with aïoli.

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