The quantities in this recipe are suitable to make in a 34cm paella pan, available to purchase here
If your pan is smaller or larger scale the recipe accordingly.
The socarrat or crust on the base of the rice, a gooey caramelisation as opposed to crisp crust, is considered a delicacy. To achieve the crust: once liquids have been absorbed begin rotating the pan over a medium-high heat, leaving at one time only part of the pan on the heat. Without disturbing contents of pan cook for a minute or till you hear the rice crackling. Check to see if you have a socarrat by gently scraping the base. There is a fine line between crust and burnt so stay close to the pan.
30ml olive oil
680g (8) chicken thighs, bone out and skin on (trimmed of excess fat and halved) or 650g (8) duck thighs, bone in (trimmed of excess fat and skin scored)
225g (1-2) raw chorizo, cut into 1/2cm dice
60g pork shoulder, cut into 1/2cm dice
60g (1/3) onion, finely diced
180g-200g (2) tomatoes, diced
1 tsp finely chopped garlic
140g (1) red pepper, finely sliced
560g paella rice, available at some supermarkets, next choice would be aborio rice
1.2 litres hot chicken stock liquid
1/4 tsp freshly ground saffron threads*
2 teaspoons flaky sea salt
1/2 teaspoon freshly ground black pepper
12 greenshell mussels in the shell, beards removed
300g large prawn, whole if possible, thawed
85g frozen peas
Pour oil into 34cm paella pan and place over a medium heat for 15-30 seconds till hot.
Place chicken, skin-side down, into hot oil and cook for 2-3 minutes till browned. Repeat with other side. Transfer to a bowl. (Alternatively, place duck, skin-side down, into hot pan and sear till golden. Tip off rendered fat. Turn duck over and continue to brown, tipping off excess fat and cook till duck is half-cooked. Transfer to a bowl.)
Add chorizo to pan and cook for 1-2 minutes till lightly browned on each side. Add to the bowl.
Add pork to pan and cook for 1-2 minutes, turning occasionally, till cooked. Add to the bowl.
Add onion to the pan, tomato, garlic and red pepper and cook for 3-4 minutes till onion is translucent, pepper has wilted and onion mixture is almost dry but not browned.
Add rice, boiling stock, saffron, salt and pepper. Stir just to combine. Using the back of a large spoon spread rice to make an even depth across the pan.
Arrange chicken (or duck) and chorizo evenly on top of rice indicating the 6 portions. Pour any liquids from the chicken (duck) tray into pan.
Cook for 10 minutes on medium-high till liquids are bubbling. Reduce heat to medium-low.
Arrange mussels on rice ensuring they are sitting in liquid and once again indicating 6 x portions. Cook for 4- 5 minutes or till mussels begin to open.
Arrange prawms decoratively on rice with heads facing towards the centre of pan. Sprinkle peas on top and cook for a further 3-5 minutes till liquids have been absorbed by the rice and prawns are just cooked.
Remove from heat, cover with a heavy tea towel and rest for 5 minutes. Present pan to table for guests to help themselves.