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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Spanish paella
A Spanish classic of deliciously seasoned rice with chicken, chorizo and assorted seafood.

Spanish paella

Servings: 6

Ingredients

ROASTED PEPPERS:
2 red peppers, deseeded
1 large onion
4 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt

PAELLA:
1 tbsp NOMU Extra Virgin Olive Oil
4 chicken thighs, deboned with skin on
1 chorizo sausage, sliced
1 tbsp NOMU Spanish Rub
2 cloves garlic, crushed
350g Calasparra rice (or risotto rice)
NOMU Sea Salt
1/2 cup (125ml) dry white wine
2 tbsp (30ml) NOMU Chicken STOCK stirred into 1 litre hot water
Pinch saffron threads (optional)
12 baby calamari tubes
12 large prawns
12 mussels
50ml white wine
Pitted olives, to serve
2 tbsp chopped flat leaf parsley, to serve
2 lemons, cut in half, to serve

Directions

Preheat the oven to 180ºC.

Halve and de-seed the peppers, then cut into thick strips or bite-size pieces. Peel the onion and slice into 8 wedges. Place the peppers and onion in a roasting tin, drizzle with Olive Oil and season with salt. Toss well to coat, then place in the oven to roast for 30-40 minutes until softened and charred around the edges. Set aside until ready for use.

For the paella, heat the Olive Oil in a deep casserole pan. Season the chicken thighs and brown on both sides, then remove from the pan and set aside. In the same pan, fry the chorizo until browned and the delicious paprika oil has been released. Add NOMU Spanish Rub and garlic and fry for 1 minute. Add the rice, season with a good pinch of Sea Salt, and fry until the rice is translucent. Add 125ml white wine and continue to cook until the liquid has reduced by half. Mix the saffron threads into the hot chicken stock, pour into the rice mixture and allow to simmer for 5 minutes.

Slice each chicken thigh into 3 pieces and stir into the rice. After 10 minutes add the calamari tubes to the paella. By now the rice will have expanded so reduce the heat slightly. When the majority of the stock has been absorbed and small holes appear between the rice place the prawns on top, cover with the lid or foil, and allow them to steam for 5-10 minutes until the prawns are cooked and the remaining stock has been absorbed.

Meanwhile, quickly cook the mussels by bringing 50ml white wine to a boil in a shallow saucepan. Add the mussels, bring to a boil and cook for 3-4 minutes. Remove from the heat, drain and discard any unopened mussels.

Finally add the cooked mussels, olives, roasted peppers and onion to the paella. Sprinkle with Italian parsley and serve with lemon wedges.

Ingredients

ROASTED PEPPERS:
2 red peppers, deseeded
1 large onion
4 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt

PAELLA:
1 tbsp NOMU Extra Virgin Olive Oil
4 chicken thighs, deboned with skin on
1 chorizo sausage, sliced
1 tbsp NOMU Spanish Rub
2 cloves garlic, crushed
350g Calasparra rice (or risotto rice)
NOMU Sea Salt
1/2 cup (125ml) dry white wine
2 tbsp (30ml) NOMU Chicken STOCK stirred into 1 litre hot water
Pinch saffron threads (optional)
12 baby calamari tubes
12 large prawns
12 mussels
50ml white wine
Pitted olives, to serve
2 tbsp chopped flat leaf parsley, to serve
2 lemons, cut in half, to serve

Directions

Preheat the oven to 180ºC.

Halve and de-seed the peppers, then cut into thick strips or bite-size pieces. Peel the onion and slice into 8 wedges. Place the peppers and onion in a roasting tin, drizzle with Olive Oil and season with salt. Toss well to coat, then place in the oven to roast for 30-40 minutes until softened and charred around the edges. Set aside until ready for use.

For the paella, heat the Olive Oil in a deep casserole pan. Season the chicken thighs and brown on both sides, then remove from the pan and set aside. In the same pan, fry the chorizo until browned and the delicious paprika oil has been released. Add NOMU Spanish Rub and garlic and fry for 1 minute. Add the rice, season with a good pinch of Sea Salt, and fry until the rice is translucent. Add 125ml white wine and continue to cook until the liquid has reduced by half. Mix the saffron threads into the hot chicken stock, pour into the rice mixture and allow to simmer for 5 minutes.

Slice each chicken thigh into 3 pieces and stir into the rice. After 10 minutes add the calamari tubes to the paella. By now the rice will have expanded so reduce the heat slightly. When the majority of the stock has been absorbed and small holes appear between the rice place the prawns on top, cover with the lid or foil, and allow them to steam for 5-10 minutes until the prawns are cooked and the remaining stock has been absorbed.

Meanwhile, quickly cook the mussels by bringing 50ml white wine to a boil in a shallow saucepan. Add the mussels, bring to a boil and cook for 3-4 minutes. Remove from the heat, drain and discard any unopened mussels.

Finally add the cooked mussels, olives, roasted peppers and onion to the paella. Sprinkle with Italian parsley and serve with lemon wedges.

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