When it comes to feeding a crowd, this paella is hard to beat. Spectacular to look at and surprisingly straightforward to make, it combines chicken, squid and pipis over saffron-scented rice. Perfect for sharing and entertaining, it’s a recipe that brings everyone together around the pan.
Ingredients
- 1.5 kg Goolwa PipiCo Fresh Pipis
- 200 ml extra-virgin olive oil
- 2 brown onions, finely diced
- 80 g garlic (about 12 cloves), peeled and roughly crushed
- 1 red capsicum, deseeded and thinly sliced
- 1.2 kg free-range chicken pieces (skin on, bone in), cut into palm-sized pieces
- 2 generous pinches saffron threads
- 1 tablespoon smoked paprika
- 800 g squid, cleaned and cut into rings and tentacles
- 790 g diced tomatoes (1 can)
- 2.2 litres chicken stock
- 1 kg Spanish paella rice, such as Bomba or Calasparra
- ½ bunch English spinach, roughly chopped
- 1 bunch flat-leaf parsley, roughly chopped
- Salt and pepper, to taste
To Serve
- 5 lemons, cut into wedges
Method
- Place a 50 cm paella pan, or the largest wide, shallow pan you have, over medium heat. Add the olive oil, followed by the onion, garlic and capsicum. Cook for 2 to 3 minutes, stirring occasionally, until softened and just beginning to colour.
- Add the chicken pieces and cook for about 10 minutes, turning occasionally until golden on all sides. Stir through the saffron and smoked paprika, coating the chicken and vegetables evenly.
- Add the squid and cook for 2 minutes. Pour in the diced tomatoes and chicken stock, then bring to a gentle simmer. Taste the cooking liquid and season well with salt and pepper, remembering the rice will absorb much of the seasoning.
- Stir in the paella rice, ensuring it is evenly distributed across the pan. Arrange the pipis over the surface, gently pressing them into the liquid. Do not stir from this point, as leaving the rice undisturbed allows the prized socarrat, the crisp caramelised crust on the base of the pan, to develop.
- Reduce the heat to low and loosely cover the pan with a damp tea towel. Cook for about 10 minutes, or until the rice is tender and the pipis have opened.
- Scatter over the spinach and parsley, then remove the pan from the heat. Arrange the lemon wedges around the edge and allow the paella to rest for 3 to 5 minutes before serving straight from the pan.
Cook’s Tip: The socarrat, the golden, caramelised crust on the bottom of the pan, is considered the hallmark of a great paella. As the rice finishes cooking, you’ll hear a gentle sizzling sound, a sign it’s developing beautifully. Resist the temptation to stir once the rice has been added, and allow the paella to rest before serving for the best texture.
