Try this Spanish classic by contestant Gary Heath
Ingredients
For the chicken stock:
- 1 whole chicken – boned, meat reserved
- 1 small white onion
- 1 clove of garlic
- 1 carrot
- 1 stick of celery
- 1 bay leaf
- 2 rosemary sprigs
- Parsley stalks from 1 tbsp chopped parsley (to be used later)
- 1.7 L cold water
For the mussel stock:
- 2 shallots
- 3 garlic cloves
- 300 ml10½ fl oz good quality dry white wine
- 20 mussels
- 2 prawn heads
- Parsley stalks from 1 tbsp chopped parsley (to be used later)
For the paella:
- 3 tbsp olive oil
- 1 white onion, chopped
- 1x 10 cm piece of chorizo sausage chopped into cubes
- 5 chicken thighs
- 500 g17¾ oz paella rice (rinsed in cold water)
- 1 tbsp paprika
- 1 glass of dry white wine
- Mussel stock (as above)
- 850 ml30 fl oz chicken stock (as above)
- Pinch of saffron (soak in a ladle of warm chicken stock before use)
- 2 red peppers
- 12 king prawns (shell on)
- Handful of frozen peas
- 2 lemons cut into quarters
- 2 tbsp parsley, chopped
- Salt and pepper, to taste
Method: How to make Paella Britain's Best Dish
For the chicken stock:
Bone the chicken and put the carcass in a pan with the rest of the vegetables, herbs and water and boil for 1 hour. Strain the stock and discard the meat and vegetables.
For the mussel stock:
Dice the garlic and shallot.
In a pan (with a lid) add the wine, mussels, prawn heads, shallots, parsley stalks and garlic, place the lid on and cook for 5-8 minutes until all the mussels are open (discard those that are not).
Drain the stock and place in a jug. Remove all the mussels from their shells except 4 or 5 for decoration. Keep to one side.
For the paella:
Heat the oil in a frying/ paella pan, add the chopped onion and cook for 3 minutes.
Add the chorizo and cook for another 3 minutes (don't let either of them burn), then add the chicken, coat with the oil and brown.
Stir in the rice and cook for 2 minutes, then add the paprika and the white wine. Once this has evaporated add all of the mussel stock, the chicken stock and saffron and cook for 12-15 minutes, stirring occasionally.
Meanwhile place the peppers directly on gas burners and roast until black. Scrape the blackened skins off, clean, deseed and then slice.
Add the king prawns to the paella to just cook through.
Just before the rice is cooked, add the peppers, peas, and mussels. Squeeze half a lemon on the paella then add the remaining lemon quarters and parsley to garnish.
