Paella Valenciana the Fidget way


Today, the Rowe household is having paella. Good times, you might think – but not so, judging by Salmon’s face… He’s never really understood Trota’s thing about themed dining…

Fidget’s paella


There are many variations, of course, but this is Fidget’s favourite. We used 200g chicken (diced), 200g pork (diced) and 200g raw prawns. Start by frying the chicken and the pork in the paella pan with 3 tbsp olive oil and two cloves of garlic until the meat is golden. Add the vegetables (previously chopped): 2 medium tomatoes, 1 red pepper, 100g green beans, 100g runner beans.  Next add the prawns (deveined) and 100g chopped chorizo* and fry for a couple of minutes.

A pinch of saffron and a pinch of Spanish pimentón to follow, then the rice goes in: 250g. Give it a stir and add 700ml chicken stock. Making sure the rice is evenly spread and covered so that it can absorb the stock, let it cook on a low heat for about 10 minutes with the paellera’s lid on.  When cooked, let the paella rest for 10 minutes, before serving with chopped flat parsley and a wedge of lemon on the side.

*   Chorizo is not a strictly authentic paella ingredient but Salmon’s a fan – and it almost makes up for having to dress for dinner.