Paella
"We first had this dish at a restaurant overlooking the sea at Guadarmar in the Costa Blanca. We were deciding whether or not to make our move to Spain. Now we live 30 minutes away from the restaurant and make regular visits! My husband also often cooks this dish for our guests and friends.
Spanish village markets have great selections of fresh vegetables. When on the Costa Blanca, head to the Santa Pola fish market, open most mornings, for your fresh prawns and mussels."
Submitted by: Diana Archer, owner of property 59747 in La Canalosa, Costa Blanca.
Ingredients (Serves 8):
1 small glass white wine 450g fresh mussels, cleaned
90ml olive oil
6 skinless chicken breasts, cut into cubes
150g pork fillet, cubed
8 large raw prawns
2 onions
3 garlic cloves, chopped
2 red peppers, one finely sliced & the other quartered
2 tomatoes, chopped
60ml fresh parsley, chopped
900ml chicken stock
Pinch of saffron
350g paella rice
225g chorizo
115g frozen peas
2 lemons, quartered
Paprika
Salt & freshly ground black pepper
How to cook this dish:
1. Roast the quartered red pepper and set aside.
2. Heat the white wine in a saucepan, add the mussels, cover and cook until the mussels have opened up. Discard any that do not. Reserve the liquid to add to the stock.
3. In a large paella pan or flameproof casserole dish, heat 35ml of oil.
4. Season the chicken and pork with salt, pepper and paprika, then fry until browned, remove from the pan and keep warm.
5. Heat the remaining oil in the pan and fry the onion and garlic for 4 minutes until golden.
6. Add the sliced red pepper and cook for a further 3 minutes.
7. Stir in the tomatoes and parsley, cook until thickened.
8. Add the rice, season, gradually add the stock, stir and add the chicken, pork, chorizo and peas. Leave to cook over a medium heat for around 20 minutes, until the rice is cooked.
9. Arrange the prawns and mussels over the top, cover and cook until the prawns are pink, then add the roasted pepper.
10. Remove from heat, cover and leave to stand for 5 minutes, until all the liquid has been absorbed. Serve from the pan with lemon quarters.
2. Heat the white wine in a saucepan, add the mussels, cover and cook until the mussels have opened up. Discard any that do not. Reserve the liquid to add to the stock.
3. In a large paella pan or flameproof casserole dish, heat 35ml of oil.
4. Season the chicken and pork with salt, pepper and paprika, then fry until browned, remove from the pan and keep warm.
5. Heat the remaining oil in the pan and fry the onion and garlic for 4 minutes until golden.
6. Add the sliced red pepper and cook for a further 3 minutes.
7. Stir in the tomatoes and parsley, cook until thickened.
8. Add the rice, season, gradually add the stock, stir and add the chicken, pork, chorizo and peas. Leave to cook over a medium heat for around 20 minutes, until the rice is cooked.
9. Arrange the prawns and mussels over the top, cover and cook until the prawns are pink, then add the roasted pepper.
10. Remove from heat, cover and leave to stand for 5 minutes, until all the liquid has been absorbed. Serve from the pan with lemon quarters.
Serve with:
Crusty bread, green salad, a large jug of red wine or sangria and lots of sunshine!
Property 59747 is a charming four bedroom cave house. Nestled in a small valley, the backdrop is the magnificent Crevillente mountains and the rural landscape of olive and almond trees, vineyards and orange groves. The area is perfect for walking, cycling, mountain biking, motorcycle touring or just relaxing.
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