Paella

Ingredients list for Paella

• 1 cup Arborio rice
• 300 grams Chicken with skin cut into 2 inch pieces on the bone
• 8-10 Clams
• 4 Chicken sausages
• 7-8 Big prawns shelled, deveined with tails intact
• 200 grams Rawas fish fillet cut into 1 inch cubes
• 2 teaspoons Red paprika powder
• 1 teaspoon Dried oregano
• to taste Black peppercorns crushed
• to taste Sea salt
• 2 tablespoons Oil
• 2 Medium white onions sliced
• 1/2 tablespoon Garlic chopped
• 1/2 cup Tomato puree
• 4 cups Fish stock
• a few stra Saffron
• 2 sprigs Fresh oregano
• 1/4 cup Green peas boiled
• 1/2 Lemon
• for shallow frying Fresh flat parsley

Method

1. Take chicken in a bowl, add red paprika powder, dried oregano, crushed black pepper, and sea salt and rub them well all over the chicken pieces.
2. Heat 1 tbsp oil in a paella pan, add the chicken and sear on high heat, turning sides, till golden brown all around. Transfer onto a plate and set aside.
3. Heat remaining oil in the same pan, add onions and sauté till golden brown. Add garlic, mix and saute till raw smell disappears. Add tomato puree and mix well. Add Arborio rice and mix well.
4. Add 2 cups fish stock, mix well and cook on medium heat till the rice is ¾ done.
5. Add sea salt, saffron, crushed black pepper, chicken and remaining fish stock and mix well. Cook for 5-6 minutes
6. Add clams. Diagonally slice chicken sausages into 4 pieces and add in the pan. Mix well. Cook for 10-12 minutes on medium heat.
7. Add prawns and rawas fish and mix well. Add fresh oregano sprigs, mix well and cook for 5-7 minutes.
8. Add green peas and squeeze the juice of ½ lemon, mix well and cook for 2-3 minutes.
9. Garnish with flat parsley and serve hot in the paella pan itself.