Traditional Spanish paella tastes fantastic, is considered Spain's national dish and is one of my favorite dishes from there. This recipe is suitable for 8 people
2.5 dl finely chopped parsley
1/2 dl freshly squeezed lemon juice
1 tbsp olive oil
2 large, finely chopped garlic cloves
Process everything in a food processor or hand blender and set aside until ready to use.
2.5 dl water
1 ts saffron
5 dl chicken power
1 tbsp olive oil
8 chicken clubs
4 chicken breasts
2 dl Spanish chorizo in small cubes
1 dl prosciutto or bacon in small cubes
5 dl finely chopped onion
2.5 dl finely chopped, pickled peppers
2.5 dl chopped tomatoes (preferably Mutti)
1 teaspoon paprika spice
3 large, finely chopped garlic cloves
7 dl arborio rice or other short-grain rice
2.5 dl frozen, green peas
1 net mussels
0.5 dl freshly squeezed lemon juice
1 lemon in boats
Mix water, saffron and chicken stock in a saucepan, bring to a boil (do not boil) and keep warm until ready to use. Peel the prawns and keep them cold until ready to use.
Heat 1 tablespoon of oil in a large paella pan or a saute pan over medium-high heat and add the diced chicken fillets, if they are raw. Bake for approx. 2 minutes on each side and take them out of the pan. Place sausage and prosciutto (bacon cubes) in the same pan, cook for 2 minutes and remove.
Reduce the heat slightly, add the onion and paprika and cook for 15 minutes, stirring occasionally. Add the tomatoes, pickled peppers and garlic and cook for 5 minutes, before adding the rice and cooking for a further 1 minute, stirring constantly. Stir in the herb mixture, stock, chicken, sausage mixture and peas. Cook on a low heat for 10-20 minutes, stirring regularly (check whether the rice may need much more cooking time).
Add the mussels, cover and cook for 5 minutes or until the shells open. Discard any unopened shells. Add the prawns and cook until cooked through. Pour over the lemon juice, remove the paella from the heat and cover it with a towel. Let it rest for 10 minutes before serving with lemon slices.
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