Spanish Paella recipe - Paella with chorizo fried garlic and seafood

You will need
150g chorizo cut into thin slices
100g serrano ham diced
garlic finely chopped
1 large onion diced
1 red pepper diced
thyme
pinch dried red chilli flakes
500g rice
paprika
125ml dry white wine
1 litre chicken or fish stock
1 small chicken jointed
18 small clams cleaned
100g peas
4 large tomatoes skinned, de-seeded and chopped
saffron
olive oil
12 whole cloves garlic peeled
12 jumbo uncooked prawns in shells
450g squid cleaned and cut into rings
parsley

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Firstly, to prevent panic, prepare everything prior to cooking.

Heat some olive oil in a paella pan or large skillet brown the chicken pieces and set aside. Now sauté the choizo and serrano ham and fry until crisp.(You might want to pour off some of the orange coloured fat at this stage as the choizo produces lots of it) Add the garlic, onion and pepper and cook until softened. Stir in the rice, thyme and chilli flakes and leave to cook for a few minutes until the rice is opaque. Now add the white wine and the hot stock Put the chicken pieces on top and cook for 15 minutes shaking the
pan occasionally to prevent the rice from sticking. Add the peas, chopped tomatoes and clams and continue cooking very gently for a further 10 minutes. Take off the heat and leave for 5 minutes to rest while you cook the seafood.

In a separate pan heat more oil and fry 12 whole cloves of garlic for a minute. Now add the uncooked prawns and fry for a further minute, then add the squid rings and cook briefly (30 seconds or so) before pouring the hot oil and seafood over the cooked and rested paella. Serve hot sprinkled with chopped parsley and lemon wedges. Serves 6.

Paella recipes

Paella with meat & fish
Paella with seafood & chicken
Paella with lobster & shellfish
Paella with chorizo & fried garlic
Arroz Negre con Alioli (rice in squid ink with garlic sauce)

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