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Chicken & Seafood Paella
Originating from Valencia on the east coast of Spain, Paella is traditionally enjoyed at lunch time, although we think it also makes a delicious family supper. You can find everything you need for this recipe in the farm shop, and if you visit on a Friday you will be able to choose from a delicious range of seasonal fresh fish from Veasey and Sons.
- 50ml Olive Oil
- 400g Paella rice (any short grain rice will do such as Spanish Bomba rice or italian Arborio)
- 400g Chicken
- 400g Prawns or mixed shellfish
- 1 Large onion - chopped
- 2 Garlic cloves
- 100g Vegetables - peas, runner beans and french beans work really well
- 1 Large red pepper - chopped
- 2 Medium chopped tomatoes
- 1L Chicken or fish stock
- 1 Safronsa spices for paella
- 1 Lemon
Heat the oil in a large shallow frying pan or paella pan. Once hot brown the meat and remove from the pan.
Stir fry the remaining seafood of your choice for a few minutes and then remove.
Turn down the heat and add the onion, crushed garlic and the chopped red pepper to the pan.
Once browned, add the chopped tomatoes. Cook the mixture for a minute or so, whilst stirring regularly
Now add the vegetables, meat and shellfish back to the pan
Mix the Safronsa Spices for Paella in with the stock, and add this to the pan
Stir once, and cook on high heat for 5 minutes
Turn the heat right down and continue to cook for a further 8-10 minutes
Turn off the heat, cover with foil and let the paella stand for 3-5 minutes
Serve the paella, with a wedge of lemon and a sprinkle of chopped parsley
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