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Arroz abanda/paella

11 September 2006

Authentic paella should be made with short-grain rice. In Spain long-grain rice is traditionally used for garnishes or stirring into soup.

Caterers are often inclined to use long-grain rice however as it gives more reliable results. If Spanish short-grain rice is not available more authentic results will be achieved with Italian medium-grain.

Ingredients

(serves 50)

2.3kg long-grain rice
225ml olive oil
1.1kg onion finely chopped
1 bulb garlic crushed
15ml paprika
1.1kg lean pork diced
1.1kg skinless chicken diced
15g saffron ground
6.8 litres chicken stock
900g squid cleaned sliced and cooked
1.1kg prawns cooked
700g mussels
700g red pepper sliced
900g peas
900g cannellini beans soaked and cooked
900g tomato concassé
Salt and cayenne pepper to taste

To garnish
50 whole prawns cooked
50 lemon wedges

Method

Heat 175ml of olive oil and fry the onion gently without browning. Add the garlic paprika pork and chicken. Fry for a few minutes to seal. Stir in the rice and saffron mix well.

Pour in the chicken stock bring to the boil and simmer until the rice is three-quarters cooked. Add the squid prawns and mussels. Simmer until fully cooked.

Sauté the red pepper in the remaining olive oil. Add to the rice with the peas cannellini beans and tomato concassé. Heat through and season with salt and cayenne pepper. Garnish with whole prawns and lemon wedges.

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