Paella is a classic and ancient dish from Spain. As with so many other dishes throughout history, there is a wide variety of ways to make the dish and everyone has their own spin. Classically made in a Paella pan (which, despite the long list of kitchen gadgets I own, this is not one of them….. and I assume not one you own either), I chose to use a large deep saucepan to mimic the surface area of the Paella pan while still being in my kitchen (something similar to this). My twist on this dish is a pretty easy and with a little patience, you layer the flavours by adding ingredients in steps to this one-pot dish. The result is a delicious rice dish flavoured with meats and seafood that easily satisfies the palate.
500g chorizo or hot italian sausage
2 onions, chopped
1 tbs oil
1/4 cup garlic, chopped
796ml can diced tomatoes
2 cups arborio rice
2 chicken breasts, cooked and shredded
1 bottle Big Rock Grasshopper Kristallweizen (find it here)
3 cups chicken stock
2 tsp smoked paprika
1 tsp saffron
2 lbs mussels, rinsed and debearded
300g prawns, shelled
1/2 cup parsley, chopped
Salt and pepper to taste
Heat a large saucepan over medium heat. Remove the sausage from the casing and add to the pan. Stir to cook the sausage until it is no longer pink and is in bite-sized chunks. Set aside on a plate with paper towel to soak up the excess fat.
In the same pan, add the onions and oil. Saute until onions start to turn translucent and add the garlic. Stir until the garlic is fragrant and starts to turn a golden brown. Add the chicken, the sausage you cooked earlier, the tomatoes and rice. Cook for about 5 mins until there is minimal liquid left and the bottom starts to brown. Add the beer, stock, paprika and saffron. Season with salt and pepper.
Cover and cook for 15 mins until most of the liquid is gone. Stir and nestle the mussels and prawns on top. Cover again and cook for about 5 mins longer until the mussels are open and the prawns are cooked.
Remove from heat and sprinkle the parsley on top.