RK Paella

Having spent a month in Spain, I ate a few lush paella. The key to paella is the crust or ‘Socarrat’ from the Spanish word ‘Socarrar’, meaning to toast lightly. Anyone familiar with cooking a risotto will be tempted to stir…resist!! I admit that I do give the veggies a quick mix in, after that I leave it to Socarrar!

If like me, you don’t have a proper paella pan, just use a pan with a nice heavy base.

Serves 5

1 Onion finely chopped
500g Paella Rice
A Large Handful Green Beans, chopped into small pieces
2 Big Handfuls of Petit Pois
1.2l Chicken Stock
4 Chicken Breasts cut into small slices
Olive Oil
Sazonador paraPaella or
A Large Pinch of Saffron
2 tsp Paprika
1/2 tsp Garlic Salt
Salt and Pepper to taste
Flat Leaf Parsley chopped
1 Lemon Cut into Segments

Heat the oil (3-4 tbsp) and then add the onion for 5-8 mins to soften.

Add the Chicken and cook until it has a golden colour.

Add the rice and stir until well covered in the oil.

Add all of the seasoning and the stock and stir.

Turn the heat down and. Cover with tinfoil for 15 mins.

Add the veggies, give them a cheeky stir.

Cover with the foil again and leave on the low heat for around another 15 mins until all the stock is absorbed.

Turn off the heat and leave covered for another 10 mins.

Sprinkle with parsley and arrange lemon pieces.

Serve with a nice glass of Rosé!
I have stuck to chicken as my kids don’t like prawns, feel free so add some huge big raw prawns around 10 mins before the end.