Spanish Seafood Paella
featuring Chef Temmy
INGREDIENTS
METHOD
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250g chicken fillets, diced
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200g mussels, cleaned, sacs cut into rings
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100g cooked lobster meat or crab meat
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1⁄4 cup olive oil
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1medium onion, finely diced
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4 garlic cloves, minced
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1⁄2 teaspoon paprika
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1large red bell pepper, roasted, peeled, seeded, and diced
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1⁄2 cup sliced green onion
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1⁄2teaspoon saffron thread
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1/2 cup white wine
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100g large raw shrimp, peeled and deveined
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3 cups short-grain rice(preferably Spanish or Italian)
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6 cups warm chicken stock
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Salt & Black Pepper to taste
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2 teaspoon Chef Stone Secret Spice™️
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1cup frozen peas (Optional)
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Optional Garnish - Olives, Cherry Tomatoes, Basil Leaves, Lemon Slices
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Place a skillet or pan over low to medium heat
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Add onions and garlic
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When the onion begins to sizzle, increase the heat to medium.
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Add the chicken pieces and cook until lightly browned, season with salt, pepper ,paprika and secret spice as they cook.
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Add the lobster meat, mussels, peppers, green onion and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat with the oil.
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Add warm stock to the rice.
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Arrange the shrimp over the top, and the mussels around the outside, hinged side down.
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Simmer until the rice is just tender, about 30 minutes; scatter the peas over the top halfway through the cooking time.
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Add olives, cherry tomatoes, lemon juice and basil leaves if desired
