Essential Paella

Ingredients

60ml Olive oil
20 Boneless chicken thighs, skin on, cut in half
Seasoned flour for dusting
250g Sliced chorizo sausage
250g Chopped onion
5 Finely chopped garlic cloves
4 tsps Paprika
2 pinches Powdered saffron
250g Chopped tomato
100g Diced red pepper
100g Diced yellow pepper
200g Green beans, chopped into pieces
200g Podded peas
500ml Essential Cuisine Reduced Chicken Stock
1 litre Essential Cuisine Shellfish Stock
500ml Water
1kg Short grain paella rice (Valencia)
30g Cleaned and de-bearded fresh mussels
30 Raw peeled tiger prawns
A good twist of freshly ground pepper
Sea Salt Season to your taste
2 tbsps Chopped flat parsley
10 Lemon wedges

Method

1. Heat the olive oil in a thick bottomed paella pan. Lightly dust the chicken and fry in the oil, turning occasionally until golden brown on all sides. Remove to one side.
2. In the same pan, fry the chorizo slices until coloured on both sides and the paprika oil and pork fat ooze out into the pan. Remove the chorizo and place with the chicken.
3. Gently fry the onion and garlic in the oil until soft but without too much colour.
4. Stir in the paprika and saffron, cook for 2 minutes, stirring frequently.
5. Add the tomato, peppers, beans and peas, cook for a further 2 minutes.
6. Add the Essential Cuisine Reduced Chicken Stock, Shellfish Stock and water to the pan, bring to the boil on a high heat.
7. Add the chicken and chorizo back into the pan.
8. Stir the rice into the stock, cover and bring back to the boil, simmer with a lid on for 15 minutes on a low heat until the stock has been absorbed and the rice is tender. Stir occasionally.
9. Place the mussels and prawns on top of the rice and continue cooking with a lid on, until the mussels open and the prawns are cooked through.
10. Season to your taste with freshly ground pepper and sea salt, remove from the heat and allow to stand for a few minutes.
11. Serve on warm plates, sprinkle with the parsley and garnish with the lemon wedges.
12. Your Essential Paella is now ready to be served.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.