Celebrate summer with a paella sure to impress. This recipe encompasses the superior flavours and textures of Sabato passata, La Chinata bittersweet smoked paprika and authentic Spanish paella rice – a combination not to be missed.
550-600g Mahy Farms skinless, boneless chicken thighs, cut in large chunks
Sal de Añana spring salt
Freshly ground The Spice Trader black pepper
100ml extra virgin olive oil (EVO)
1 large onion, chopped
3 cloves garlic, crushed
1 red capsicum, finely sliced into strips
2 cups Sabato tomato passata
2 tsp La Chinata bittersweet smoked paprika
1 litre Foundation chicken stock
Big pinch Kiam saffron tips, soaked in ¼ cup hot water
2 cups (400g) Bomba or Calasparra paella rice
12 raw jumbo prawn cutlets, veins removed
12 fresh mussels, well scrubbed, beards removed
250g green beans, trimmed and halved
Chopped flat-leaf parsley, to garnish
Lemon wedges, to garnish
STEP 1. Season chicken with salt and pepper. Heat EVO in a 34cm paella pan (or large frying pan). Add chicken to the pan; cook for 5-6 minutes, turning to brown all over.
STEP 2. Add the onion, garlic and capsicum, and stir-fry for 1-2 minutes, then add the passata, paprika and a little salt; cook for 3-5 minutes until the sauce reduces and thickens.
STEP 3. Stir in the stock and saffron water (the liquid should reach just below the top of the paella pan). Bring to the boil.
STEP 4. Stir in the rice, then turn the heat down to medium-low to simmer gently. From time to time, shake the pan but do not stir so that a toasty, crispy, golden crust (known as soccarat) forms on the bottom.
STEP 5. After 5 minutes, add the prawns, mussels and beans, nestling these into the rice and liquid. Continue to simmer gently for 15 minutes.
STEP 6. Adjust seasoning with salt, if necessary. Turn off the heat and cover the pan with a tea towel for 3-5 minutes. Serve scattered with parsley and lemon wedges.