Paella

sbs.com.au

Pamela Leek

2 tbsp olive oil

4 garlic cloves, finely chopped

2 (400 g) chicken thigh fillets, cut into 5cm pieces

4 thyme sprigs

1 small onion, finely chopped

1 red capsicum, roughly chopped

1 tbsp Spanish smoked paprika (pimentón)

pinch of saffron threads

60 ml (¼ cup) white wine

70 g (¼ cup) passata

625 ml (2½ cups) fish stock

300 g (1½ cups) Calasparra rice (see Note) or arborio rice or other short-grain variety

8 (360 g) green king prawns

2 small squid, cleaned (see Note), sliced

20 (500 g) pot-ready mussels (see Note)

40 (400 g) clams, purged (see Note)

40 g (⅓ cup) frozen peas

4 pimientos (see Note), torn

flat-leaf parsley leaves and lemon cheeks, to serve

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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