Yes, I made it! Well, it doesn’t look that good due to multiple reasons but Nick said, it’s way better than the one he made first time. Anyway, here is the recipe, from Margate Fulton originally and I changed a little bit J
First thing comes first. Having a big, nice Paella pan is essential! Unfortunately, I didn’t have it, so the whole cooking process turned out to be a bit messy in the end. Mine is a deep frying pan but I reckon it didn’t work as good as paella pan.
To prepare the sauce, bring saffron (1/2 tsp) and chicken stock (5 cups stock) to boil, set aside.
Heat the olive oil (1/2 cup) in the paella pan, fried chicken (4 large chicken fillets, roughly chopped into 2cm cube) until it’s golden. Remove it from the pan, set aside and add capsicum (1 red capsicum, sliced into strips), cook it till just turned soft. Remove from the pan, set aside.
Add onion( 2, chopped) and garlic ( 2 cloves, chopped) to the pan, cook till they are soft, just turning brown. Quickly add Arborio rice (2 ½ cups) fry for 4 mins, stir constantly. Reduce heat, add chicken, capsicum, anchovy fillets (6 or 7, or even more if you want it to be a bit salty. I put 10 in mine.), tomatoes (2, peeled and sliced into 6), green peas (1 cup) and seafood (100 g, any seafood will do. But usually people use scallops, prawns, mussels, baby squid, etc). The idea is cooking seafood in order, rather than having something under cook or something over cook in the dish. Add stock gradually. Let it simmer gently until rice is done. It will take about 25 mins. Serve 6 to 8.
I didn’t bother to add seafood in order because I got the marina mix from Coles and it would take me ages to separate them. But Nick made it to me once, and he cooked all the seafood in order, it was mind-blowing. Anyway, enjoy!
