PREPARATION
- Start the preparation by putting a large pot of chicken stock on. Then cut the onion into larger pieces.
- Press the garlic for a strong garlic flavour, cut it into chunks for a milder garlic flavour. Dice the peppers. The chorizo can also be cut into large pieces.
- Rinse the mussels well so that all the sand and dirt is removed. Peel the prawns but leave the heads on as they contain a lot of flavour.
- Finally, cut the squid into rings of about 1 cm wide.
- Time to start cooking!
- Heat the pan with olive oil and fry the prawns for about 1 minute per side. Remove them from the pan and keep them for garnishing the paella.
- Season the chicken thighs with chicken seasoning and fry them in the pan until golden brown. Are you cooking your paella in a large paella pan? If so, push the chicken thighs to the edge. Don’t have a paella pan? Remove the chicken thighs from the pan for the next few steps. Do the same for the chorizo and squid.
- If necessary, add extra olive oil to the pan, then fry the onion and garlic. When the onions are glossy, add the diced peppers. Season to taste with paprika and saffron powder.
- Now the party can really get started. Move the chicken thighs, chorizo and squid back to the middle of the pan. Sprinkle with rice and stir well.
- Then add 2 dl of dry white wine to the pan.
- Now add the chicken stock to the dish and let the rice simmer for 20 minutes. It is important to keep stirring everything so that the flavours are distributed.
- Finally, add the peas and mussels. The pre-fried prawns may also be placed in the pan. Let it cook gently and stir the paella now and then.
- Time to serve! Grate some lemon peel over the paella pan. Taste and season with salt and pepper if necessary. Garnish the dish with a handful of fresh parsley.
- Enjoy!
