Name: Paella with aïoli
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: Paella; large pinch saffron threads; 1/4 cup (60ml) boiling water; 700 gram uncooked medium king prawns; 700 gram large black mussels; 1 tablespoon olive oil; 600 gram chicken thigh fillets, chopped coarsely; 300 gram chorizo sausage, sliced thinly; 1 large red onion (300g), chopped finely; 2 medium red capsicum (400g), chopped finely; 2 clove garlic, crushed; 1 teaspoon smoked paprika; 400 gram can whole peeled tomatoes, drained, chopped coarsely; 1 1/2 cup (300g) calasparra rice (or medium grain rice); 3 cup (750ml) chicken stock; 1/2 cup (60g) frozen peas; 1 tablespoon finely chopped fresh flat-leaf parsley; Aïoli; 2 egg yolks; 4 clove garlic, quartered; 1 teaspoon sea salt; 3/4 cup (180ml) olive oil; 1 tablespoon lemon juice; 1 tablespoon boiling water

Ingredients

Paella

large pinch saffron threads

1/4 cup (60ml) boiling water

700 gram uncooked medium king prawns

700 gram large black mussels

1 tablespoon olive oil

600 gram chicken thigh fillets, chopped coarsely

300 gram chorizo sausage, sliced thinly

1 large red onion (300g), chopped finely

2 medium red capsicum (400g), chopped finely

2 clove garlic, crushed

1 teaspoon smoked paprika

400 gram can whole peeled tomatoes, drained, chopped coarsely

1 1/2 cup (300g) calasparra rice (or medium grain rice)

3 cup (750ml) chicken stock

1/2 cup (60g) frozen peas

1 tablespoon finely chopped fresh flat-leaf parsley

Aïoli

2 egg yolks

4 clove garlic, quartered

1 teaspoon sea salt

3/4 cup (180ml) olive oil

1 tablespoon lemon juice

1 tablespoon boiling water

Method

1.To make aïoli; blend or process the egg yolks, garlic and sea salt until smooth. With the motor operating, gradually add the oil; process until thick. Stir in juice and water. Cover surface with plastic wrap.

2.Place saffron and water in small bowl. Stand 15 minutes.

3.Shell and de-vein prawns, leaving tails intact. Scrub mussels, remove beards.

4.Heat oil in 30cm (top measurement) paella pan, add chicken, cook until browned all over; remove from pan. Add chorizo to same pan, cook until browned on both sides; drain on absorbent paper.

5.Add onion, capsicum, garlic and paprika to same pan; cook, stirring, until soft. Stir in tomatoes. Add rice and stir to coat in mixture.

6.Return chicken and chorizo to pan with stock and saffron mixture; stir only until combined. Don’t stir again. Bring to the boil, then simmer, uncovered, about 15 minutes or until rice is almost tender.

7.Sprinkle peas over the rice; place prawns and mussels evenly over surface of paella. Cover pan with large sheets of foil; simmer, covered, for 5-10 minutes or until prawns are just cooked through and mussels have opened (discard any that do not).

8.Sprinkle with parsley, serve with aïoli.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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