Here is this week’s recipe, courtesy of chef Paul Gildroy.
600g callasparra paella rice
1 onion (finely diced)
1 red pepper (diced)
1 green pepper (diced)
2 cloves of garlic (crushed)
1 teaspoon paprika
4 chicken thighs (boned & diced)
100g pancetta (diced)
100g chorizo (diced)
250ml white wine
pinch of saffron (add to the wine 30 minutes prior to using)
1 litre chicken stock
10 cherry tomatoes (cut in half)
200g salmon (diced into 8 pieces)
200g halibut (diced into 8 pieces)
8 King scallops
300g squid (cut into strips)
8 king prawn
16 live mussels (washed, beards removed)
12 live clams (washed)
100g marsh samphire
3 tablespoon oil
For The Paella – heat the oil in a pan (paella pan or heavy based saute pan). Add the chicken, pancetta and chorizo, cook until well browned. Add the onion, garlic and peppers, once softened add the rice. Stir well before adding wine, paprika and cherry tomatoes, bring to the boil.
Add the stock, bring back to the boil and lay on the salmon, halibut, prawns and crevettes.
Cover the pan with a lid or foil and reduce the heat, cook for 8 minutes, remove the lid, add the scallops, squid, clams and samphire, season with salt and pepper.
Replace the lid and cook for 4-6 minutes or until all the mussels and clams have opened.
Remove the pan from the heat, sprinkle with chopped parsley, serve immediately.