Paella with Crab, Prawns and Chicken Recipe

Ingredients

• red capsicums, 1 left whole, 1 finely chopped
• 1 pinch saffron threads
• 2 tsp salt
• 60 ml (¼ cup) tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 large tomato, peeled and finely chopped
• 300 g chicken thigh fillets, diced
• 200 g squid, diced
• 300 g calasparra or bomba rice
• 750 ml (3 cups) hot fish stock
• 3 tsp Spanish smoked paprika
• 4 large green prawns
• 1 blue swimmer crab, quartered
• 8 mussels
• 12 pippies
• 100 g cooked peas
• ⅓ cup chopped flat-leaf parsley

Method

1. Place 1 capsicum in the oven and roast for 25–30 minutes until blistered. Transfer to a bowl, cover with plastic wrap and allow to steam for 5 minutes (this will make it easy to peel). Remove the skin and seeds, chop the flesh into long strips and set aside.
2. Grind the saffron and salt in a mortar.
3. Heat the oil in a large paella pan (or frying pan) over medium heat. Add the chopped capsicum, onion, and garlic and cook for 2–3 minutes until the onion softens. Add the tomato, chicken, squid and rice and cook for 1 minute. Add the stock, paprika and crushed saffron and salt, and stir to combine. Bring to the boil then arrange the prawns and crab on top of the rice. Reduce heat to medium and cook for about 12 minutes until the stock has reduced enough and you can see the rice underneath. Push the mussels and pippies into the rice and cook for 5 minutes until their shells open. Reduce the heat to low, scatter the peas, roasted capsicum and parsley over the top and cook for a further 5 minutes.
4. Serve immediately.

Serves 4

Paella with Crab, Prawns and Chicken Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• red capsicums, 1 left whole, 1 finely chopped

• 1 pinch saffron threads

• 2 tsp salt

• 60 ml (¼ cup) tbsp olive oil

• 1 brown onion, finely chopped

• 2 garlic cloves, crushed

• 1 large tomato, peeled and finely chopped

• 300 g chicken thigh fillets, diced

• 200 g squid, diced

• 300 g calasparra or bomba rice

• 750 ml (3 cups) hot fish stock

• 3 tsp Spanish smoked paprika

• 4 large green prawns

• 1 blue swimmer crab, quartered

• 8 mussels

• 12 pippies

• 100 g cooked peas

• ⅓ cup chopped flat-leaf parsley

Directions

• Place 1 capsicum in the oven and roast for 25–30 minutes until blistered. Transfer to a bowl, cover with plastic wrap and allow to steam for 5 minutes (this will make it easy to peel). Remove the skin and seeds, chop the flesh into long strips and set aside.
• Grind the saffron and salt in a mortar.
• Heat the oil in a large paella pan (or frying pan) over medium heat. Add the chopped capsicum, onion, and garlic and cook for 2–3 minutes until the onion softens. Add the tomato, chicken, squid and rice and cook for 1 minute. Add the stock, paprika and crushed saffron and salt, and stir to combine. Bring to the boil then arrange the prawns and crab on top of the rice. Reduce heat to medium and cook for about 12 minutes until the stock has reduced enough and you can see the rice underneath. Push the mussels and pippies into the rice and cook for 5 minutes until their shells open. Reduce the heat to low, scatter the peas, roasted capsicum and parsley over the top and cook for a further 5 minutes.
• Serve immediately.

Image credit: Alan Benson

Source:  SBS Feast Magazine