Mixed Paella



To me Paella meats fun and friends and with chicken, chorizo and seafood, it tastes delicious and makes enough for a crowd of hungry revellers.


You will need:


4-6 saffron threads
1 tablespoon oil
1 onion, peeled and diced
1 garlic clove, crushed
1 capsicum (pepper), deseeded and diced
400g boneless chicken thigh, diced
100g chorizo sausage, sliced
2 cups Spanish Calasparra, Bomba or medium grain rice
1 x 400g can chopped tomatoes, in juice
2 teaspoons smoked paprika
1 tablespoon fresh chopped oregano or 1 teaspoon dried
4 cups liquid chicken or vegetable stock
400g mixed seafood eg.diced salmon, prawns, calamari
salt and freshly ground black pepper
1 ½ cups frozen peas, defrosted
¼ cup chopped parsley
1 lemon, cut into wedges

Soak saffron threads in ½ cup warm water for at least ½ an hour.
Heat pressure cooker pan over a medium heat and add the oil. Sauté the onion, garlic and capsicum for 2-3 minutes then add the chicken and chorizo and continue cooking until just starting to brown. Sprinkle in the rice and cook for a further minute while stirring.
Add the tomatoes, paprika, oregano, saffron threads with water, stock, seafood and season.
Put on the pressure cooker lid and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 5 minutes. Remove from heat and allow pressure to reduce naturally.
Stir through the peas and parsley, leave to heat through for a few minutes before serving with wedges of lemon

Serves 6-8


For more recipes by Lisa Loveday buy her book here