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Summertime Paella with Chicken, Chorizo & Mussels

Summertime Paella with Chicken, Chorizo & Mussels

Summertime Paella with Chicken, Chorizo & Mussels

Serves 6

1 litre Sabato chicken stock , heated
1 tsp Gohar saffron          
¾ cup extra virgin olive oil (EVO)    
600g Mahy Farms skinless boneless chicken thighs , cubed
250g Alejandro piccante chorizo collar , cubed
1 onion, chopped
3 garlic cloves, chopped
½ jar Sabato cherry tomatoes , drained
1 tsp La Chinata sweet smoked paprika  
1½ cups bomba or calasparra rice    
1 dozen mussels, cleaned & debearded
Sea salt and freshly ground black pepper
Lemon wedges, to serve
Chopped parsley, to garnish
Juice 1/2 lemon

Heat the stock and saffron in a saucepan.

Heat a tsp of EVO in a paella pan. Sauté the chicken until light brown, set aside until later. Add the remaining EVO to the paella pan and sear the chorizo, add the onion and garlic and cook until soft. Add the cherry tomatoes and cook for a few minutes until it starts to get dry and oil appears. Add the paprika, cook for 1-2 minutes. Add the rice and cook on a medium heat for about 5 minutes. Add the infused stock and simmer on low for another 17 minutes. Do not stir. Rotate the pan for even cooking. Most of the liquid should be absorbed and the rice should be just slightly firm to the bite. Add seasoning to taste and add the browned chicken. Turn off the heat. Cover with foil and let it sit for 5-10 minutes.

While the rice is finishing, steam the mussels until open in a separate pan.

Arrange mussels and lemon wedges on top of the paella. Finish with a handful of chopped parsley and lemon juice and serve.

 

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