Paella is Spain’s ubiquitous and delicious rice dish. A brown crust or socarrat on the bottom is the sign of a good paella and this is achieved by toasting the rice well before adding the stock and by using reasonably high heat. Also important is a good quality stock. Once the stock is added, there’s no stirring. This was an excellent one by David and included chicken wings, fresh fish, squid, prawns (shrimp), scallops, mussels in their shell and green beans. If you prefer other ingredients paella is very adaptable.
In a saucepan heat 3½ cups of stock of your choice, adding a pinch of saffron and have it ready. Heat a generous amount of olive oil in the paella pan and brown the chicken wings, seasoning generously with salt and pepper. Set them aside. Now fry 1 chopped onion and 1 chopped red pepper until the onion is translucent and softened. Add 2 cups of Calasparra rice (or Arborio rice) and cook, stirring, until the rice is a little toasted and well coated with oil. Season to taste and stir in the chicken wings, trimmed green beans and seafood. Cook over medium heat without stirring. If the rice dries out too much and is not cooked, add a little stock. When cooked the rice should still be firm and moist but not chalky. When the rice is nearly cooked lay the mussels on the top of the rice – they will only take a few minutes to cook. Serve in the pan with lemon wedges.
