Canarian Recipes: Paella de pollo y marisco
A recipe rich in flavour and tradition, this dish combines the best of land and sea in a single paella pan, creating a tasty, aromatic rice dish perfect for family sharing. Ideal for a special meal.
Ingredients
(Serves 4)
- 400 g round rice
- 2 chicken thighs, chopped
- 150 g prawns or king prawns
- 200 g mussels
- 100 g squid rings
- 1 ripe grated tomato
- 1/2 red pepper, sliced
- 2 cloves of garlic
- 1 litre fish or chicken stock
- 1 teaspoon sweet paprika
- A few strands of saffron or food colouring
- Extra virgin olive oil
- Salt to taste
- Lemon (optional for serving)
Method
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In a large paella pan, add a generous dash of olive oil and brown the chicken pieces over medium-high heat until well browned. Remove and set aside.
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In the same paella pan, sauté the chopped garlic and red pepper. Add the grated tomato and cook for a few minutes until the sofrito thickens.
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Incorporate the squid and sauté for a couple of minutes. Then add the sweet paprika, mixing quickly to prevent burning.
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Add the rice and stir for a minute to allow it to absorb the flavours of the sofrito.
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Pour in the hot stock, add the saffron or food colouring, and season with salt. Distribute the chicken, prawns, and mussels evenly across the paella pan.
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Cook over medium heat for about 18–20 minutes without stirring, until the rice is cooked and the stock has been absorbed.
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Remove from the heat and allow the paella to rest for 5 minutes before serving.
Tip
Serve the paella with lemon wedges and accompany it with a fresh salad.
Change seafood to suit your taste.