A Spanish + Caribbean Fusion. We mixed the classic Spanish paella with Jamaican Pepper prawns. All in one pan, and incredible flavour!
1⁄2 lb Jumbo Shrimp or prawns (12 cleaned – peeled, tail on)
1 tbsp all purpose seasoning
1 tsp minced garlic
1 tsp black pepper and salt
1 tsp thyme
1/2(half) scotch bonnet chillies diced
Extra virgin olive Oil (Spanish EVOO if you have it)
8 oz calamari rings chopped
1 teaspoon paprika
4 boneless & skinless chicken thighs diced
1 Onion , diced
1 red bell pepper diced
4 cloves Garlic
250g Diced tomatoes
1 tbsp Tomato puree
2 Bay leaf
1 pinch saffron threads*
1⁄4 cup flat leaf Parsley chopped, divided
400g cups Spanish Rice*
1 litre water + 2 chicken stock cubes
125g frozen peas
1/2 lb Mussels (about 10-12 cleaned)
1.Season prawns with all purpose seasoning, garlic, black pepper, salt, thyme, scotch bonnet and mix together
2.In a paella pan (or deep wide pan), sauté calamari in olive oil, put to side of pan, pan fry pepper pawns 1 minute each side (not til fully cooked)
3.Remove calamari and prawns. Add more olive oil, sauté chicken until browned, move to edge of pan and sauté garlic, onion, bell peppers til soft.
4.Then add bay leaf, salt, black pepper, flakes, tomatoes puree and chopped tomato, mix everything
5.Add rice, parsley, stir, and BOIL chicken stock and saffron in a separate pot, then add to paella pan, til it’s liquid levels above the rice and cook for 15-20 minutes uncovered.
6.Add in prawns, mussels, peas and turn heat off, cook 10 minutes with foil.
7.Garnish with lemon and parsley