Welcome back to #SadiesWorldCupKitchen!
Tonight’s game is a tough one for the World Cup Kitchen, with former champions Spain taking on Morocco. While both countries have an array of tasty broth-based dishes in the pantry, we’re backing Spain with a Sadie’s spin on the one and only Paella!
Like many classic dishes, Paella originated as a peasant food in the mid-nineteenth century. It is said that workers in the fields around Levante, Castellón and elsewhere would spend lunchtimes cooking rice over a hot fire, adding vegetables, snails and anything else they could find. Since then Paella has evolved to include seafood, chorizo, and an array of vegetables. Essentially, at the heart of it remains a tradition of taking whatever is in your fridge and adding it to the pan. Our favourite kind of dish!
What you need:
950g skinless, boneless chicken breasts, cubed
500g chorizo sausage, sliced or diced
500g Dublin Bay prawns (shelled or unshelled)
500g mussels (clams also work well – or better yet, use both!)
1 large Spanish onion, diced
1 red pepper, diced
1 yellow pepper, diced
700g short grain rice
6 tbsp olive oil
2 tbsp paprika
1 tbsp chilli flakes
2 tsp dried oregano
3 tsp parsley, fresh or dried
2 tsp of saffron
4 garlic cloves, crushed
1 bay leaf
What to do:
Mix 2 tbsp of olive oil, paprika, oregano and use to coat the chicken. Leave to marinade in the fridge.
Using a paella dish, heat 1 tbsp of olive oil over a medium heat. Add the prawns and sauté for 2-3 minutes. Remove and set aside.
Add 2 tbsp of olive oil to the pan and fry the chorizo, onion and peppers for 3 minutes.
Toss in the garlic, crushed chilli, and rice. Sauté for 3-4 minutes.
Pour in 700mls of Sadie’s Kitchen Comforting Chicken Bone Broth, plus 250mls of water.
Add your marinated chicken and mussels or clams, if you are using them.
Add the saffron, bay leaves and season with salt and pepper.
Bring to the boil and then reduce to a simmer for 20 minutes.
Stay with the dish, stirring occasionally. Add more liquid if necessary.
Add the prawns for the final minute and garnish with quartered lemons and a sprinkle of fresh parsley.
We love to serve this straight from the dish with some crusty bread!