Prawn Paella

Ideally, the paella is cooked in a paella pan, which is like a large pan with two handles. If you do not have a paella pan, you can improvise by using a large deep skillet. Paella is a dish suitable and types of fish / meat can be varied. - Try using rabbit or simply fish.

Ingredients

• 1 large onion
• 0.4 g of saffron
• 450ml chicken or vegetable
• 125g frozen peas
• 5 large ripe tomatoes
• 450g pre-cooked mussels - see note 1 below
• 4 raw tiger prawns
• 200g cooked prawns
• 200g chicken breast, diced
• 275g paella rice - see note 2 below
• light olive oil

Notes on ingredients:

1. You can bury the molds of good quality pre-cooked most supermarkets - you need to follow the instructions on the packaging for their preparation.

2. You can buy rice paella in most supermarkets. This is specially grown and prepared for paella and is different from other types of rice.


Instructions for Paella Perfect:

• Peel and finely chop the onion, wash and chop the tomatoes, cut the chicken breasts into small pieces and place them on another plate until needed.
• Make a quart of vegetable or chicken stock and add the saffron to the stock.
• Heat 1-2 tablespoons oil in skillet. Add onions and fry until soft. Add chicken pieces and keep moving the two ingredients in the pan. Cook over medium heat for 3-4 minutes until stumbling chicken is cooked through.
• Add dry rice paella. Mix the rice well with the olive oil, ensuring that the rice is coated with oil. Keep turning the ingredients with a wooden spoon or spatula. Add the prepared broth and saffron mixture, simmering, but turning occasionally.
• After about 8-10 minutes, add tomatoes cut in half. Ensure that they are skin side down. Simmer for about 5 minutes - keep the mixture gently moving.
• Reduce heat and using a fork to remove the tomato skins. The skins will easily after heating.
• Add frozen peas and continue to stir the paella. You can see it turns slightly sticky to the bottom of the pot which is perfectly normal.
• Top mixture with about 50-100ml of boiling water to preserve the moisture of the mixture.
• Add the raw tiger shrimp, placing them in the middle of the pan where the heat is highest. After 30 seconds to 1 minute, you will see them gradually turning pink during cooking.
• When the prawns are almost cooked [which will be after about 10 minutes] Add the cooked shrimp. Allow the cooked shrimp to heat through.
• Prepare mussels cooked as directed on the package and place on top of the paella.
• Take the paella pan to the tab, and serve with crusty bread.