Paella is Spanish for ‘pan’, and is named as such after the large shallow round pan created specifically for cooking this dish. Chefs in Western and European countries have adapted the meal to suit their local tastes although most reinventions still feature the base ingredients of paella: saffron, olive oil and meat or seafood.
1.5 litres fish or chicken stock
1 pinch saffron
100ml olive oil
2 medium Spanish onions, diced
4 garlic cloves, chopped finely
Freshly ground white pepper
125g chorizo or hot salami, finely sliced
500g calamari, sliced into strips
2 red capsicums, chopped finely
150g green olives
2 cups paella or Arborio rice
1kg mussels, cleaned and bearded
1 cup parsley, shredded
1 lemon, cut into wedges, pips removed
- Heat stock and saffron in a small saucepan over medium heat, stirring occasionally.
- Heat olive oil in a paella pan and cook the onions and garlic until soft, for about 15 minutes. Season with salt and pepper.
- Add sausage and cook for 5 minutes. Add calamari and cook 5 minutes. Add capsicum and olives and stir to combine.
- Add rice and mussels and stir to combine. Pour over hot stock. Cover and simmer for 30 minutes or until rice is cooked and liquid absorbed.
- Remove lid, remove any unopened mussels and garnish with lemon wedges and parsley.