by chef Liam Tomlin of Chefs Warehouse Winebar & Pinchos
250 g black mussels
8 prawns in shell, deveined
50 ml white wine
3 C chicken stock
2 T olive oil
50 g chorizo, diced into ½cm cubes
¾ T paprika
1 pinch saffron
½ T dried oregano
1 pinch dried chilli flakes
200 g onions, chopped
1 large sprig thyme
2 garlic cloves, peeled and chopped
400 g rice
2 pieces orange peel
100 g sofrito
4 chicken thighs
60 g peas, blanched and refreshed
1 small bunch flat leaf parsley, finely chopped
- Scrub and de-beard the mussels. Rinse under cold running water to remove any sand and grit. Discard any broken mussels. Cover and refrigerate until ready to use.
- Cut each prawn in half, cover and refrigerate until ready to use.
- Bring the wine to a boil in a shallow saucepan, add the mussels, cover and bring back up to a boil. Add 300ml of chicken stock and cook for 3-4 minutes until the mussels open, taking care not to overcook.
- Remove from heat and tip into a colander placed in a bowl to catch all the stock. Cover the mussels with a damp cloth and set aside. Pass the stock through a fine chinois and add the remaining chicken stock.
- Place a paella pan over a medium heat and add olive oil. When hot, add the chorizo and fry, stirring until just coloured. Add paprika, saffron, oregano, chilli flakes, onion, thyme and garlic.
- Stir and cook for 3 minutes until the onion and garlic have softened, then add the rice, and continue to cook for a further 3 minutes.
- Add the stock and stir in the orange zest, sofrito and lightly season with salt and freshly ground pepper. Bring to boil, stirring occasionally. Reduce the heat to low and cook the paella uncovered for 15 – 18 minutes. From this point onwards, do not stir the paella.
- While the paella is cooking, cook the chicken thighs. Lightly season with salt, freshly ground pepper and paprika.
- Heat some vegetable oil in a heavy-based saucepan over a medium heat. Place the chicken skin side down and cook for 4 – 5 minutes until evenly browned and crisp. Turn the chicken over and cook for a further 2 minutes. Transfer to the paella, placing the pieces evenly around the pan.
- When the majority of the stock has been absorbed and small holes appear between the rice, place the prawns on top, flesh side down and allow the escaping steam to gently cook them. Cook for a few minutes until the shells take on a light orange colour, then turn and cook the other side of the prawn.
- Add the peas and cook for a further 5 minutes, spread the mussels evenly over the top of the paella. Remove paella from the heat and cover with aluminium foil and allow the steam to finish cooking the rice and to reheat the mussels gently so they stay nice and moist.
- When ready to serve, garnish with parsley and enjoy.