Paella

Paella takes time.... but it is so worth it. Top seafood is essential we had prawns, clams, mussels and squid and all the other yummy ingredients. Unlike with a risotto, stirring is absolutely forbidden because you're aiming for a tender, but not creamy result. Besides, the brown, crisp layer that forms on the bottom of a well-cooked paella, the socarrat, is a the prize of this dish. We had this in the garden and the sun shone...felt like we were back in Malloca. One day! 

Ingredients
Serves 10

Tip: Always use paella rice and the ratio is 1 part rice to 3 parts stock.

10 chicken thighs

2 garlic cloves minced

¼ litre olive oil

150g chorizo

250g squid

500g prawns

250g clams

1kg mussels

2 red peppers, chopped

2 onions

2 vine tomatoes skinned and chopped

1kg paella rice (100g per person)
2 lemons

2 litres stock (chicken)

1 glass white wine

1 packet paella seasoning (available in most big supermarkets)

Method

Anytime on the day:

1. Bake the chicken thighs (30 mins approx.) leave to cool, store in the fridge.
2. Steam the mussels and clams in a glass of white wine in a covered saucepan, bring to the boil for 4 mins or until all the mussels and clams have opened. Discard any that are closed or broken. Leave to cool. Store in the fridge. Reserve the liquid pour through a sieve and add to the stock to make up 2.1 litres.

Then: 

1. Fry onions, chorizo and red peppers until soft. Add garlic, stir until soft taking care not to burn. Add the tomatoes, paella seasoning and stock.
2. Add rice and cook for 6 mins, add cooked chicken and simmer for 16 minutes. Unlike with a risotto, stirring is absolutely forbidden because you're aiming for a tender, but not creamy result. Besides, the brown, crisp layer that forms on the bottom of a well-cooked paella, the socarrat, is a the prize of this dish. Add squid and prawns cook for 4 mins. Add cooked mussels, clams and simmer for another 4 mins or until all the rice is absorbed. 
3. Garnish with lemon wedges and parsley. Cover with tin foil and leave to rest for 10 minutes.