This meat and seafood paella recipe from Omar Allibhoy is the best of both worlds. It's surf and turf done right.
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Serves
4
Extra Virgin Olive Oil
Chicken Leg
Squid
Tomato
Garlic Clove
Saffron
Smoked Paprika
Spanish Rice
Prawn
Mussel
Shellfish Stock
Serves
4
Extra Virgin Olive Oil
Chicken Leg
Squid
Tomato
Garlic Clove
Saffron
Smoked Paprika
Spanish Rice
Prawn
Mussel
Shellfish Stock
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Step 1.
Crumble the saffron into the shellfish stock. Keep warm over the lowest heat.
Step 2.
Place a paella pan over medium heat with the olive oil and seasoned chicken. Fry for 6 mins until golden. Add the squid rings and sauté for a further 4 minutes.
Step 3.
Add the garlic, closely followed by the smoked paprika and the grated tomatoes, cook for about 2 mins until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Step 4.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 mins, scatter the prawns and mussels over the top and continue to cook over low heat for the remaining 8 minutes. If you want a “socarrat” crispy bottom bring the heat up to it’s maximum for just 1 minute. Let it rest for 5 minutes before eating it. Buen provecho!
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