Paella Valenciana Cooked with Coconut Oil
30 minutes with 15 to 20 minutes resting time
16 (halve quantities for 8 etc.)
Gluten Free, Wheat Free
- 1kg fresh mussels
- 180ml white wine
- 250g shelled broad beans
- 300g French beans
- 4 large ripe tomatoes (or tin)
- 0.5 g saffron threads (2 large pinches)
- 2 tbsp. hot water
- 2 red peppers (or jar)
- 8 tbsp. fresh parsley
- 4 medium onions
- 6 garlic cloves
- 250g peas
- 450g chorizo
- 6 boneless chicken thighs boneless, or chicken breasts
- 1 -2 tsp. smoked paprika (I like La Chinata)
- A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
- 300g pork fillet
- 2 - 3 tbsp. Lucy Bee Coconut Oil
- 16 large raw prawns, or precooked
- 2 litres chicken / vegetable stock (check if gluten free)
- 800g paella rice
- 16 stuffed green olives
- Scrub the fresh mussels discard any broken ones. Heat wine and add mussels, cook until they start to open. Remove from heat. Discard any mussels that do not open. Reserve the liquid and mussels separately. I’d advise straining the mussel liquid through a very fine sieve or muslin to remove any sand!
- Briefly steam or flash boil the broad beans, then the French beans and finally the tomatoes so you can easily remove the skins.
- Cut the French beans in to 1 inch lengths. Skin and then chop the tomatoes.
- Place the saffron in 2tbsp of hot water, leave to infuse.
- If using fresh red peppers blacken them over a gas flame. Once burnt all over, place in a plastic bag and allow to cool. Once cool remove the skin and seeds and cut into strip. Or use a jar.
- Chop the parsley, onions and garlic.
- Skin the chorizo and cut in to bite size rings.
- Cut the chicken thighs into large bite-size pieces, season with paprika and salt and cook in a paella pan or large frying pan until tender using Lucy Bee Coconut Oil. This might take 20 minutes or so. If using breast meat do not overcook. Remove and leave to cool.
- Treat the pork in the same way, it will cook more quickly. You may need to add more Lucy Bee Coconut Oil. Finally quickly fry the raw prawns, do not overcook. If using cooked prawns miss this step. Remember to season each with paprika and Lucy Bee Himalayan Salt. Remove and let cool.
- Now fry the onions in the paella pan until they start to go soft and golden, add the garlic and peas, cook for a few minutes, and then add the red peppers, chopped tomatoes and parsley. This is an important step - cook this mixture gently til it really goes soft and thickens. It will go a dark red colour.
- If cooking in an oven preheat to 190 C, 375 F, gas mark 5.
- 45 minutes before you plan to eat you can start to cook the paella.
- Stir in the 2 litres of stock, the saffron liquid and the reserved mussel juice in to the vegetable mix, season with Lucy Bee Himalayan Salt and pepper and bring to the boil.
- Add the 800g of paella rice, only stir once. Add the chicken pieces, pork, chorizo, prawns and all of the vegetables.
- Traditionally cook over a well spread low heat so it’s just bubbling for 20 to 30 minutes shifting the pan regularly. Do not stir or you will end up with a risotto. Where the rice and mixture sticks on the bottom of the pan is considered the best bit.
- If cooking in an oven it will need checking after 20 minutes.
- Once the rice is cooked remove from the heat (oven), add the mussels and olives, and cover with a lid or foil. Leave to stand in a warm place for 10 to 15 minutes.
- Serve straight from the pan with lots of lemon quarters to squeeze over. Bask in the glory you will receive from your grateful guests and have another glass of wine!
You may also like