adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Southend pier paella
0 Likes
Total Time:
1 hour 15 minutes
Exciting twist on Spanish paella with local ingredients and unique flavors, perfect for a fun and delicious meal to share with loved ones.
Ingredients:
  • 2 mixed-colour peppers
  • 1 good pinch of saffron
  • 4 x 200g free-range chicken thighs skin on, bone in
  • 150 g higher-welfare chorizo
  • 1 onion
  • 2 cloves of garlic
  • 500 ml hot organic chicken stock
  • 8 large prawns shell on, from sustainable sources
  • 4 baby squid from sustainable sources
  • 100 g cockles from sustainable sources
  • 100 g mussels debearded and cleaned, from sustainable sources
  • 400 g ripe tomatoes
  • 500 g paella rice
  • 2 sprigs of fresh rosemary optional
  • 2 lemons
  • 2 baby courgettes flowers attached (if available)
  • 100 g peas and broad beans defrosted if frozen
  • ½ a bunch of fresh parsley (15g)
  • extra virgin olive oil
Instructions:
  • Char the peppers on a gas hob or under the grill until blackened. Transfer to a bowl, cover with clingfilm, and let them steam. Infuse the saffron in 1 liter of boiling water. Halve the chicken thighs to make 8 pieces. In a large paella pan over medium heat, cook the chicken until golden, then set aside. Cook chorizo nuggets in the chicken fat. Add chopped onion and garlic, cook until softened. Pour in the hot chicken stock and simmer for 10 minutes to reduce. Prepare the seafood. Clean and devein the prawns and cut the squid. Scrub the cockles and mussels. Chop the tomatoes and add to the pan with saffron water. Add rice and rosemary, cook for 8-10 minutes. Add prepped seafood, courgettes, peas, and beans. Cook for 10-20 minutes until rice is tender. Peel and slice the peppers, toss with oil, lemon juice, and pepper. Arrange seafood, shellfish, and peppers on top. Cover and cook for 5-10 minutes until shellfish opens and prawns turn pink. Rest for 5 minutes, then garnish with parsley, courgette flowers, and a drizzle of olive oil. Serve with lemon wedges. Enjoy!

Similar Recipes