PAELLA VALENCIANA

One of the glories of spain, paella has gained popularity all over the world.
Traditionally, paella would be prepared in a special paella pan that is shallow with sloping sides and double handles. However, any wide, flat bottomed skillet will do. Paella is typically brought to the table in the skillet and served directly from it.
Olive oil or refined oil or mixture of both – 200 ml
Chicken, cut into pieces 1.5 kg
Large onion, chopped 1
Cloves of garlic, finely chopped – 2
Red capsicum, seeded and cut into strips – 1
Tomatoes, balanced, seeded and chopped – 4
Cooked crab meat – 1/2 cups
Rice – 400 gm
Chicken stock – 1 litre
Pinches of saffron – 2
Tiger prawns, cleaned and deveined – 8
Salt and pepper – to taste
Shelled peas, cooked – 11/2 cups
Lemon wedges to garnish
Heat the oil in a large skillet over medium heat and add the chicken pieces. Fry until golden brown on all sides – about 8 – 10 minutes. Remove the chicken pieces with a slotted spoon and reserve.
Add the onion, garlic, capsicum and tomato to the same oil and fry, stirring occasionally. Add the prawns. Cook gently over low heat for 5 minutes, stirring often, till pink.
Add the rice, spread over the contents of the pan and cook 1 minute, stirring.
Meanwhile bring the stock to the boil. Toast the saffron carefully in a small dry pan, then crush and add to the stock. Pour the stock into the frying pan and stir well. Stir in the cooked crab meat and bring the mixture to the boil. Season with salt and pepper to taste; add the chicken and cook over low heat for 15 minutes without stirring.
Stir in the peas, pressing them into the rice. Cover and cook for 5 minutes. Continue cooking the paella uncovered for 10 minutes or until all the liquid has been absorbed and quite dry.
Turn off the heat; cover the pan with a cloth and leave the contents to settle for 5 – 10 minutes. Serve from the pan garnished with lemon wedges.
Variation
Ingredients for a paella can vary, one might include lobster, mussels, fried fish, sausages, french beans, broccoli, carrot etc.
In a domestic kitchen it is not practical to make paella for more than 6 people as it needs a very large gas ring to give the right amount of spread out heat to cook the paella evenly.

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Tagged as: 1 litre, Chicken, chicken pieces, chicken stock, cloves of garlic, crab meat, dry pan, frying pan, medium heat, Olive oil, onion garlic, Paella, paella pan, PAELLA VALENCIANA, Pepper, red capsicum, refined oil, rice, Salt and pepper, VALENCIANA