Paella – Sam Linsell

Sam Linsell's Paella

Sam Linsell’s Paella

Ingredients
2-3T olive oil
2 pinch’s saffron soaked in two tablespoons of hot water
100g chorizo, finely sliced
280g – 300g boneless, skinless chicken thigh filets (8 thigh fillets)
350 – 400g white fish fillets cut into large chunks
1 onion finely chopped
1 red pepper, cored and finely diced
4 cloves garlic, crushed
½ glass of dry white wine
1 x 400g tin chopped peeled tomatoes
1 ½t-smoked paprika
½ dried chilli flakes (optional)
500g mussels in shell
200g calamari, cut into rings
500g Arborio rice
1 – 1.2litres chicken / fish stock
Handful parsley, finely chopped
Salt and pepper
Lemon wedges to serve

Instructions
Heat the stock on a separate pot and keep this warm on the stove
Turn the Breville electric frying pan on 8 (medium high heat) and fry the chorizo sausage until the oils start to release, about 4 minutes. Remove and set aside.
Cut the filleted chicken thighs into large chunks (roughly quarters) and fry in the chorizo oil until they just start browning on the outside. Do not cook through. Remove and set aside.
Add a tablespoon of olive oil if necessary and fry the fish fillet pieces very quickly to seal. Remove and set aside.
Add another 1 – 2 tablespoons of olive oil and fry the onion and red pepper until softened, about 5 minutes. Add the crushed garlic, tomatoes, saffron in water and wine, allowing this to reduce and thicken slightly. Add the Arborio rice and stir to coat. Cover with about 800ml of the stock, spread it out evenly and then let this simmer gently with the lid on at temperature mark 4 – 6 (alternating) for 10 – 12 minutes. Try not to stir too much. If it looks like its drying out, add a little more stock.
Remove the lid, ensure there is still some liquid, and add the calamari, fish, chicken and mussels to the paella, placing this evenly around. Push the mussels into the sauce. Close the lid and simmer gently for 5 – 7 minutes on between 4 and 6.
Turn the electric frying pan off. Scatter over freshly chopped parsley and lemon wedges. Keep the lid on to stay warm.

Michael’s  wine recommendation – click here

Asara The White Cab 2013 a Cabernet Sauvignon Blanc

Asara The White Cab 2013
a Cabernet Sauvignon Blanc

Sam Linsell

Sam Linsell

Sam Linsell is one of favourite foodbloggers who, when her new postings arrive always bring a smile to my face. She works so hard and photographs only in natural light. Successful foodblogger, writer, food consultant, foodstylist teacher and all round lovely woman, she very generously allows me to use her recipes to match the wines about which I write.  Do visit her website and subscribe to her feeds, you will be as enthralled as I am to get her lovely recipes and photos. www.drizzleanddip.com

signature
July 24th, 2014|Categories: Recipes|Tags: , , |