Country Paella
For 6 to 8 persons
Preparation time : 20 min
Cooking time : 20 to 30 min
- 1kg long grain or round rice
- 1 strong chorizo
- 4 whole chicken thighs
- 500g pork (fillet or other)
- 1 green or red pepper
- 250g seafood cocktail
- 1 squid
- 150g prawns
- 1 litre mussels (small)
- 1 to 2 gambas per person (langoustines)
- Olive Oil, Salt, Saffron
- 1 paella dish, 50cm in diameter
Brown the chicken and pork beforehand in a frying pan with a little olive oil, season lightly with salt and pepper. Once the meat is golden, put it to one side and keep the cooking juices. Put the (dry) rice into a greased HEXAGON frying pan, taking care to spread it out well. Add in a drizzle of oil going from the centre outwards in a spiral shape. Sprinkle the saffron, distribute the sliced chorizo, then the pepper cut into small chunks, then add the meat, pressing lightly, then do the same thing with the squid, seafood cocktail and prawns. Finish with the mussels (cleaned beforehand), then the gambas. Your dish is ready to be cooked, but don’t forget to put about 1 litre of cold water inside before cooking. When cooking is nearly complete (about 20 minutes), check whether the rice is cooked to your taste; cover with foil for 5 or 10 minutes, then the dish is ready.
Several cooking techniques:
- On gas, but this is difficult due to the size of the dish, in this case you could use several smaller dishes.
- On a gas tripod (with canister).
- On a wood fire (chimney or outside) – the best way.
