|Preparation||Cooking||Start to finish|
|1 hour 26 min.||1 hour 32 min.||2 hours 58 min.|
|1||Peel 4 tomatoes and dice small.||15 min.|
|2||Peel 1 onion, peel 3 cloves garlic and chop.||10 min.|
|3||Cut 4 chicken breasts into pieces and slice ½ Chorizo (tip: remove skin from chorizo before cutting, then the skin will not shrivel and spoil the appearence during cooking).||10 min.|
|4||Prepare ¼ cauliflower.||5 min.|
|5||Prepare 150 g peas.||5 min.|
|6||Wash and scrape 250 g mussels.||5 min.|
|7||Wash 250 g prawns.||5 min.|
|8||Put a large pan on high heat (even better, use a real paella pan if you can), and pour in 3 tablespoons olive oil. When really hot, tip in mussels all at once.||3 min.|
|9||They will spit, so cover pan with a sheet of aluminium foil.||1 min.|
|10||Cook like this for 2 or 3 minutes until the mussels open.
Remove from the heat, and lift out mussels with a skimmer. Set aside.
|11||Put the pan back on high heat and cook prawns 2 or 3 minutes on each side.||3 min.|
|12||Remove pan from heat, and lift out prawns with a skimmer and set aside.||2 min.|
|13||Empty remaining cooking juices out of the pan, then pour in 3 tablespoons olive oil and put back on high heat.
Add sliced chorizo and lightly brown 2 or 3 minutes.
|14||Remove chorizo slices using a skimmer, and tip in chicken pieces. Fry until golden brown on all sides.
These are likely to spit, so you can partially cover again with foil to avoid making a mess of your kitchen.
Remove chicken pieces and set aside.
|15||Add onion and garlic to remaining cooking fat, season, stir well and cook 2 or 3 minutes.||3 min.|
|16||Tip in 500 g rice and stir well until "pearled", as for pilau rice.||5 min.|
|17||Add diced tomatoes, stir well.||2 min.|
|18||Then add chicken and chorizo, plus any juices that may have drained out while waiting, it all helps add flavour.||3 min.|
|19||Add 1 litre water mixed with 2 chicken stock cubes, then 4 pinches saffron and stir thoroughly. Add cauliflower florets, season and stir again.
Turn down the heat, cover again with aluminium foil and leave to cook gently for about 1 hour, stirring from time to time.
|20||Meanwhile, shell mussels and peel prawns.||15 min.|
|21||5 minutes before serving, add peas, mussels and prawns, and squeeze 1 lemon over.
Stir again and leave to cook a further 5 minutes. Check seasoning. To serve, take the pan to the table so that guests can help themselves, and come back for more.
For 6 people : 22.14 €
Per person : 3.69 €
|Water: You can get more informations, or check-out other recipes which use it, for example: Couscous, How to cook rice in rice-cooker, French croissants, Mixed seed grissini, Chocolate eclairs, ... [All]|
|Rice: You can check-out other recipes which use it, like for example: Pilau rice, Pea risotto "mantecare", Morel risotto with Vin Jaune and Mont d'Or, Chicken with rice and leeks, How to cook rice in rice-cooker, ... [All]|
|Prawns: You can check-out other recipes which use it, like for example: Spicy seafood plancha, Prawn salad with a crunch, Vietnamese prawns, Curried prawn risotto, Crispy prawn rolls, ... [All]|
|Mussels: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Fillets of sole Dieppoise, Mussels marinière, Quiche Bretonne, ... [All]|
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