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Paella           HT  MC    Spanish    120mins

Serves 4        Hot  Seafood   Shellfish   Poultry  Pork  Grains  Vegetables  Alcohol  Herbs  Main course  Gluten Wheat Dairy free  Eggless   Spain  Europe



600ml/20fl.oz.  Fresh Chicken Stock

10 Saffron Strands

3 Rashers Back Bacon

350g/12oz Boneless Chicken Breasts, skinned

2 tbsp Olive Oil

225g/8oz Onions, thinly sliced

1 Green Capsicum, (sweet pepper) deseeded and thinly sliced

1 Red Capsicum, deseeded and thinly sliced

2 Garlic Cloves, crushed

1 x 400g/14oz tin Chopped Tomatoes

250g/9oz Long Grain Rice

250g/9oz Squid

400g/14oz Live Mussels

200g/7oz Frozen Peas

12 Fresh Unpeeled Prawns

3 tbsp Fresh parsley, chopped

3 tbsp Dry White Wine (check manufacture)




1. Bring the stock to the boil, stir in the saffron and set aside until needed. Cut the bacon into 12mm/˝ inch strips and cut the chicken into 2.5cm/1 inch cubes.


2. Heat 1 tablespoon of the olive oil in a large pan, add the bacon and chicken and lightly brown. Remove with a slotted spoon and set aside.


3. Add the remaining oil to the pan, then add the onions, peppers and garlic, and cook over a low heat for 10-15 minutes until they are softened but not coloured.


4. Stir in the tomatoes, bring the mixture to the boil then reduce the heat and simmer for a further 10 minutes, stirring frequently, until some of the liquid from the tomatoes has evaporated and the mixture has thickened slightly.


5. Stir in rice, add the chicken, bacon, stock and salt and bring to the boil. Then reduce the heat , cover the pan with a tight-fitting lid and simmer for 25 minutes without disturbing.


6. Meanwhile, clean the squid and cut pieces. Scrub and debeard the mussels, discarding any that are open or damaged.


7. At the end of the 25 minutes cooking time, add the squid, mussels, wine and peas to the rice and cook t for a further 10 minutes, or until the rice has absorbed all the stock and the mussels have all opened (discard any that remain closed). If the mixture sticks to the pan, add a little water.


8. Season with plenty of black pepper, then scatter the whole prawns on top, cover and cook for 3-4 minutes more until all the prawns are heated through.  


9. Sprinkle the parsley over the paella and serve immediately.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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