Here’s a challenge for the more confident barbecuer.
There are a few constants in all paella recipes; a flat bottomed paella pan or very large flat frypan, smoked paprika and the Spanish calasparra rice, which is to paella what Arborio is to risotto. After that, you can add chorizo, seafood, vegetables, whatever you like-within reason.
This is a pretty mainstream recipe, with some meat, some seafood and a few token vegetables. The art of paella making is to get the bum of it nice and crisp and the rest cooked through, moist and tender.
Heat the pan and add the oil, then the chorizo, chicken, onion and garlic. Cook over a high heat to lightly colour the chicken and the onion.
the rice, paprika, peas and saffron mixture and stir to coat, then add half the stock.
Add some sea salt, not too much if using packaged stock. Cheat by placing a lid loosely on the pan to help cook the rice over a low\medium heat.
Remove the loose fitting lid after a couple of minutes and add more stock if necessary.
Arrange the tomatoes and seafood over the top of the paella and continue to cook until the rice is al dente but cooked. Cheat again if mussels haven’t opened by placing a lid over the pan for thirty seconds or so
Scatter parsley and coriander over the top and serve with a salad.
