Rustic cast iron pan generously filled with saffron-hued rice - glistening with pockets of moisture. Plump prawns, bright red bell peppers, and chunks of chicken are scattered throughout. A sprinkling of fresh green peas adds vibrant pops of color. The dish is garnished with a delicate chiffonade of fresh mint, providing a bright contrast to the warm hues of the dish.

Entrancing Minty Spanish Paella

Name: Entrancing Minty Spanish Paella
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Spanish
Ingredients: Fresh Mint, a handful kept whole initially then finely chopped; Long Grain Rice, 2 cups thoroughly rinsed; Boneless Chicken Thighs, 1 lb cut into bite-sized pieces; Prawns, 1 lb peeled and deveined; Red Bell Pepper, 1 sliced; Peas, 1 cup fresh or frozen; Saffron Threads, a pinch soaked in 2 tablespoons hot water; Smoked Paprika, 1 teaspoon; Garlic, 4 cloves minced; Onion, 1 medium finely chopped; Tomatoes, 2 ripe, diced; Chicken Stock, 4 cups; Olive Oil, 2 tablespoons; Sea Salt, to taste; Fresh Ground Black Pepper, to taste

Category Main Course

Prep 20 minutes

Cook 45 minutes

Style Spanish

Technique Sautéing

Diet Friendly Pescatarian

Daily Recipe: December 02, 2024

This recipe offers a unique twist on a classic Spanish rice dish, incorporating the warmth and richness of Spanish flavours with a touch of fresh mint to awaken your senses. We use saffron and smoked paprika to bring authenticity to this Entrancing Minty Spanish Paella.

Ingredients (for 4)

Fresh mint - a handful - kept whole initially then finely chopped
Long grain rice - 2 cups - thoroughly rinsed
Boneless chicken thighs - 1 lb - cut into bite-sized pieces
Prawns - 1 lb - peeled and deveined
Red bell pepper - 1 - sliced
Peas - 1 cup - fresh or frozen
Saffron threads - a pinch - soaked in 2 tablespoons hot water
Smoked paprika - 1 teaspoon
Garlic - 4 cloves - minced
Onion - 1 medium - finely chopped
Tomatoes - 2 - ripe, diced
Chicken stock - 4 cups
Olive oil - 2 tablespoons
Sea salt - to taste
Fresh ground black pepper - to taste

Preparation

Step 1 - 🍳🍗🍤

Heat the olive oil in a large paella pan over medium heat. Add the chicken pieces, season with salt and pepper, and brown on all sides. Remove from pan and set aside. In the same pan, add the prawns and sauté until they become pink. Again remove from pan and set aside.
Step 2 - 🧅🔪🍳

Add the chopped onions and minced garlic to the pan. Saute until onions are translucent.
Step 3 - 🍅🫑🥘

Add the diced tomatoes and red bell pepper. Cook until they are soft, then add the smoked paprika and mix well.
Step 4 - 🥘🍚🧂

Stir in the rice, ensuring all grains are coated in the mixture. Add the saffron threads along with their soaking water and cook for a minute.
Step 5 - 🍗🥘⏲️

Pour in the chicken stock, add the browned chicken pieces, and bring to a simmer. Cover the paella pan and let it cook for 15 minutes, or until rice is al dente.
Step 6 - 🍤🌿🥘

Add the peas and prawns to the pan, cover again and cook for another five minutes or until peas are tender and prawns are heated through.
Step 7 - 🌿🥘👌

Just before serving, sprinkle over the finely chopped mint and give everything a final stir to distribute the minty freshness throughout your paella.

Additional

This dish offers a perfect merging of Spanish warmth with a dash of fresh mint into a pleasing and aromatic meal. Perfect for a cooler day, and a sure hit on your Instagram feed with its vibrant colors and textures. It's simple enough to make at home, yet impressive enough to serve at a dinner party. For a vegetarian version, omit the chicken and prawns, and use vegetable stock instead of chicken stock.