This is a great way to entertain and feed a great number of people on a party.
You can hire this kind of pan, no need to buy it if you’re not going to use it that often.
Have all your ingredients ready before you start:
chicken stock or fish stock, or better still, a mixture of both.
The rice. (We used 2 kilo for this size pan. )
Diced red and green bell peppers.
4 shallots finely chopped, some garlic
scampi, shelled and deveined
squid, cut in rings. We used half a kilo.
2 kilo’s of mussels (we cooked them separately)
Big Tiger Prawns, we removed the middle part of the shell, but left the head and the tail intact.
Salt pepper, paella herb mixture. ( I like to use saffron)
lemons cut in wedges.
Half a kilo of frozen peas.
Diced or sliced chorizo.
Use quite a bit of olive oil, and color the chicken legs until golden brown. Remove from the pan, then add the rice. We used long grain rice, because it has a better texture and it does not stick like risotto rice or Arborio rice would do.
Stir well, and allow the rice to bake for a little while before you add the stock.
Put the chicken legs in, and let it simmer for a while.
Then add the diced peppers, the garlic and the shallots.
Season with salt, pepper and the Paella mixture ( or saffron, if you use saffron threads, you could put them in the stock.)
Add stock when needed. Near the end, add the scampi, the squid rings and the frozen peas. If you add the peas too soon, they loose their color too much, and that would be a shame.
By now the rice will have swollen, time for one last stir. Then add the Tiger prawns and cover with tin foil. Leave on a gentle heat until they turn pink.
Finish by decorating with the mussels. They only need to warm up a little, if you add them too soon, they become rubbery. We used a few to garnish the pan, removed the rest of the shells and stirred them in when a couple of the guests had been served.
Sprinkle with the chorizo and decorate with the lemon wedges.