Prep 15 mins
Cook 45 mins
My father has mastered this recipe. He is known to be the best at making paella and was asked by the Spanish Association in his home town to make this dish for a large fundraising occasion. He also makes this dish with chicken or both chicken and pork and uses a special paella pan to cook it over an open fire so that it gets that burnt smokey flavour. If you don't like seafood just don't add them. You can really use any meat you like. Anyway here it is.
- 1⁄4 cup extra virgin olive oil
- 3 cloves garlic, finely diced
- 1 onion, diced
- 1 green capsicum, diced
- 3 ripe tomatoes, chopped
- 1 cup dry sherry
- 2 1⁄2 cups short-grain rice
- 6 cups water
- 3 chicken stock cubes
- 800 g diced pork
- 1⁄2 cup frozen peas
- 1⁄2 teaspoon saffron
- 20 large uncooked prawns
- 2 tablespoons sweet paprika
- Heat oil in very large pan and saute the garlic, onion, capsicum and tomatoes until soft and browned.
- Add the pork and cook until browned.
- It is important that you brown the pork to release the flavour.
- Add the sherry, salt (usually a good pinch) and simmer for about 10 minutes stirring occasionally.
- Add the uncooked rice to the pork and stir around to coat.
- Cook for about 3 minutes stirring all the time to prevent from sticking.
- Add water, stock cubes, paprika, peas and saffron powder and stir to even out rice mixture.
- Place calamari and prawns over the top.
- Taste to make sure it has enough salt otherwise with all the rice the dish can taste quite bland.
- Leave to simmer on a medium-low heat for about 20 minutes or until rice is just cooked.
- Do not stir in this process.
- Rice may slightly burn at the bottom but this is common when making this dish.
- Be careful not to overcook rice.
- When cooked, turn off the heat and let sit for about 5 minutes with a cloth over the top before serving.
Susie, where are the Gambas and Calamares? The name should be rather Paella de Cerdo, Frozen peas Cheers Hans