Spanish Paella made easy with my smoky Spanish Spice blend, chicken, prawns, calamari,
mussels, peas and saffron. Not only does It look beautiful, but it also tastes irresistibly good.
Large pinch saffron threads
½ tsp salt
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 large tomato, peeled and finely chopped
1 red capsicum cut into strips
300g chicken breast or thigh fillets, diced
200g calamari rings
300g Calasparra or Arborio rice
750ml chicken stock
1 tbsp Spice Fusion Spanish Spice blend
8 large green prawns
200 g peas
½ cup chopped flat-leaf parsley
Crush the saffron with salt using a pestle and mortar or use the back of a knife.
Heat the oil in a large paella pan (or wide frying pan) over medium heat.
Add the onion, garlic, tomato,
capsicum, chicken, calamari and rice and stir for 1 minute.
Add the stock, Spanish Spice blend and crushed saffron, stir for the last time
and bring to the boil.
When the stock boils and the grains begin to swell, lay the prawns on top.
Cook over low-medium heat for about 10 minutes until the stock has reduced.
Push the mussels into the rice and cook until their shells open.
Scatter with the peas and parsley and cook for another 5 minutes over low heat.