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Spring Veg & Seafood Paella


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Ingredients

(serves 12)

  • 6 chicken thighs, cut into four pieces each & marinate
  • 500g Australian green prawns, peeled & marinate
  • 250g Speck, cut into lardons
  • 6 large unpeeled green prawns
  • 300g broad beans, outer skin removed
  • 1 bunched asparagus, blanched & sliced
  • Handful green beans, blanched & sliced in half
  • 2 garlic cloves, finely chopped
  • 3 tbsp parsley, chopped
  • 600g paella rice
  • 2 good pinches of saffron
  • 3 tbsp dill, chopped
  • 200g fresh or frozen peas
  • 200g mussels (about 20)
  • 2½ -3L chicken stock
  • 2 stalks celery, finely sliced
  • ¼ fennel bulb, finely diced
  • 2 lemon zest & juice
  • 2 onions, finely diced
  • 2 lemons, cut into wedges
          For the Chicken Marinade
  • 1 clove garlic, crushed
  • 4 sprigs marjoram or oregano, chopped
  • 6 sprigs fresh thyme, chopped
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 20ml olive oil
  • Salt & pepper
For the Prawn Marinade
  • Juice ½ lemon
  • Zest ½ lemon
  • 20ml olive oil
  • 1 clove garlic, crushed
  • 3 tbsp dill, freshly chopped
  • Salt & pepper

Method
For the Chicken Marinade


Combine all ingredients together and marinate for ½ hour.


For the Prawn Marinade


Combine all ingredients together and marinate for ½ hour. 


Heat a little olive oil in a paella pan & fry the chicken thighs until golden brown. Remove & set aside. Add a little olive oil & sauté the speck, onions & garlic, add the celery & fennel & fry very gently until soft, about 10-15mins. Stir in the rice, saffron & lemon zest, then add the stock & simmer, stirring occasionally, for about 20mins on medium heat until the rice is nearly cooked & season with salt & pepper. Add the chicken, prawns, mussels, lemon juice & cook until the rice is just cooked through & the prawns are cooked. Sprinkle over the peas, broad beans, beans & asparagus & cover with foil to heat through. Sprinkle over the herbs & arrange the lemon slices & serve hot. Garnish with a few cherry tomato halves.