Spanish Rice with Chicken and Bream
ready in 1 hr 40 min.
- 5 tablespoons
onions (finely diced)
Garlic cloves (crushed)
small chicken (broken into 8 pieces, largest bones removed)
- 2 ¼ cups
- ⅔ cup
dry white wine
- 1 teaspoon
- 2 cups
- 2 ½ cups
Sea bream fillet (sliced)
- 1.333 cups
Shrimp tail (ready-to-eat, peeled up to the tail end)
- 3 cups
mussels (half removed from their shells)
- 0.333 cup
black Olives (pitted)
- 1 tablespoon
fresh parsley (chopped)
Heat the oil in a large paella pan and fry the onions and the garlic. Add the chicken and fry until golden brown.
Add the leek and 2/3 of the tomatoes and fry for 5 minutes stirring continuously. Stir in the rice and fry until the grains are shiny. Deglaze with the wine and season with salt, ground black pepper, the bay leaf and paprika.
Soften the saffron in 2 tbsp hot stock, add to the paella pan with the remaining stock and cook for 10 minutes.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Add the fish, prawn tails, whole prawns and the shelled mussels to the paella. Cook for a further 10 minutes on the hob shaking the pan every now and then. If necessary add some more stock and continue to cook in the oven for 15 minutes until the liquid has evaporated.
During the last five minutes add the remaining tomatoes, the olives and the un-shelled mussels to the pan and serve sprinkled with parsley.