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–+ servings
Spanish Paella Provence Finished

Paella Recipe

Petra Carter
Although paella is considered a Spanish dish it is very common to find it at markets in Provence. The vendor cooks up their version of this hearty rice dish in a paellera. The exact cooking time will depend on your ingredients and how long the rice takes to cook.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine French, Provencal, Spanish
Servings 8 people

Equipment

Ingredients
  

  • 8 chicken thighs and 8 drumsticks skin-on, bone-in
  • olive oil
  • 200 g (7 oz) chorizo sliced into ½ cm rounds
  • 1-2 Onions cut in wedges
  • 2 large pinches of saffron
  • 2 1/2 L (10.5 cups) Chicken stock
  • 4 Squid or 2 Medium Cuttlefish chopped into bite-size pieces
  • 1 each Red, Yellow, and Green Bell Peppers cut into strips or pieces
  • 2 handfuls of Fresh or Frozen Peas
  • 1 tsp, heaping Paprika smoked or dulce
  • 700 g (3 cups) Round-grained Paella Rice
  • 16 large Raw Shell-on king prawns from sustainable sources
  • 700 g (3 cups) Mussels cleaned
  • 1/2 bunch Fresh Flat-leaf Parsley
  • 2 lemons

Instructions
 

  • Start by frying the chicken pieces in a little olive oil in a frying pan over a medium-hot flame, until nicely browned.
  • Remove the chicken from the frying pan and arrange on the cold paella pan.
  • In the same frying pan, fry the chorizo slices with the onion wedges for a few minutes, then remove from the pan and add to the chicken in the still-cold paella pan.
  • Meanwhile heat the chicken stock, pouring a few tablespoons of it into a small bowl to infuse with the saffron.
  • Finally, briefly fry the squid (or cuttlefish) and the peppers in the frying pan, then add to the chicken, chorizo and onion mixture and spread it all artfully over the surface of the paella pan.
  • Scatter with peas, sprinkle with the paprika and the saffron-infused stock, and finally the rice.
  • Now put the paella pan over high heat and warm through the ingredients for a few minutes.
  • Pour over the hot stock, stir briefly to mix and turn the heat to medium to high, checking continuously that it doesn’t burn, but don’t stir again. After about 10 minutes, turn the heat to medium and artfully place the prawns and mussels on top of the ingredients. Cover the paella pan with aluminum foil and cook until the rice is soft but still has some bite.
  • Sprinkle with chopped parsley and serve with wedges of lemon.

Notes

Keyword Chicken, Mussels, Rice, Saffron, Sausage
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