Spanish Seafood Paella

featuring Chef Temmy

INGREDIENTS

METHOD

  • 250g chicken fillets, diced

  • 200g mussels, cleaned, sacs cut into rings

  • 100g cooked lobster meat or crab meat

  • 1⁄4 cup olive oil

  • 1medium onion, finely diced

  • 4 garlic cloves, minced

  • 1⁄2 teaspoon paprika

  • 1large red bell pepper, roasted, peeled, seeded, and diced

  • 1⁄2 cup sliced green onion

  • 1⁄2teaspoon saffron thread

  • 1/2 cup white wine

  • 100g large raw shrimp, peeled and deveined

  • 3 cups short-grain rice(preferably Spanish or Italian)

  • 6 cups warm chicken stock

  • Salt & Black Pepper to taste

  • 2 teaspoon Chef Stone Secret Spice™️

  • 1cup frozen peas (Optional)

  • Optional Garnish - Olives, Cherry Tomatoes, Basil Leaves, Lemon Slices

  1. Place a skillet or pan over low to medium heat

  2. Add onions and garlic

  3. When the onion begins to sizzle, increase the heat to medium.

  4. Add the chicken pieces and cook until lightly browned, season with salt, pepper ,paprika and secret spice as they cook.

  5. Add the lobster meat, mussels, peppers, green onion and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat with the oil.

  6. Add warm stock to the rice.

  7. Arrange the shrimp over the top, and the mussels around the outside, hinged side down.

  8. Simmer until the rice is just tender, about 30 minutes; scatter the peas over the top halfway through the cooking time.

  9. Add olives, cherry tomatoes, lemon juice and basil leaves if desired

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