Page 31 - 2022 Passport on a Plate Guide Book

Classic Instructions

1. Heat oil in a large sized non-stick pan or well seasoned
Paella skillet (or a paella pan if you have one), over medium

heat. Fry onion, garlic and capsicum together; cook
until onion is transparent (about 3 minutes).
2. Sauté chicken until golden on all sides. Add in the
chopped tomatoes, salt and pepper to taste. Cook for 5
minutes until they release liquid and the tomatoes
Ingredients begin to create a sauce.
2 tablespoons olive oil 3. Add the wine, mussels and calamari rings. Allow to
1 large onion chopped cook for a further 5 minutes; allow the wine to
6 large cloves garlic finely chopped evaporate to half the quantity, then pour in the stock
1 small red bell pepper (capsicum), diced into small (or broth), rice, peas and saffron. Mix all ingredients
pieces until well combined.
4 large boneless skinless chicken thigh fillets cut into 4. Bring to a boil; reduce the heat and cover to allow
bite-sized pieces MOST of the liquid to absorb into the rice, while stirring
4 large tomatoes chopped occasionally to prevent rice from sticking and burning
1/2 cup dry white wine (sauv blanc, pinot gris) -- to the pan underneath. (Cook until the rice is ALMOST
optional cooked through.)
Salt and pepper to taste 5. Add in the prawns, mixing them through the rice, and
10-12 mussels scraped and cleaned properly cover again to allow the prawns and rice to cook
8 ounces (250 g) calamari rings completely.
3 3/4 cups low sodium chicken broth or stock (or 6. Once cooked, sprinkle with the parsley. Place capsicum
homemade fish stock) strips over the top of the paella for enhanced flavour to
2 cups medium grain or jasmine rice serve. Drizzle with a small amount of olive oil over the
1/2 cup frozen peas top before serving.
1 teaspoon saffron powder (or saffron threads)
1 teaspoon paprika (sweet or smoked)
1/2 teaspoon each garlic and onion powders
21 ounces (600 g) shrimp
2 tablespoons fresh flat leaf chopped parsley
Fire roasted bell peppers (capsicum) strips