BN’s Famous Paella

We think we’ve mas­tered the art of the per­fect paella.

You can be the judge every Wednes­day, when a ver­sion of the clas­sic recipe is pre­pared on the Collins Square plaza for guests to take away from 5pm.

But if you are up for the chal­lenge, home cooks can pre­pare our seafood, chicken and chorizo ver­sion for a week­end fiesta by fol­low­ing the recipe below.

INGRE­DI­ENTS:
600g Calas­parra rice – Half bunch pars­ley, chopped
5 large tiger prawns – 2 lemons – cut into 6
200g cala­mari – 200g fresh or frozen peas
200g fresh mus­sels – 30g sweet paprika
300g chorizo – Pinch of ground saf­fron
200g chicken thighs – 20g gar­lic pow­der
2 large white onions – 100g chopped tomato
3 assorted cap­sicum – 80ml extra vir­gin olive oil
4 cloves gar­lic – 1.2 litres fresh chicken stock
4 fresh toma­toes, grated

METHOD:
1. Heat oil over medium in a large skil­let or paella pan.
2. Roast the onions and pep­pers, then add the chicken and chorizo.
3. As the meat cooks, add gar­lic and all the spices to the mix. Next, add the rice and roast it for a few min­utes. Finally, add the fresh chicken stock and bring to a sim­mer.
4. When the rice is 90% cooked, add the tomato and arrange the seafood.
5. Once the seafood is cooked, fin­ish the paella with peas and chopped parsley.

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