It goes without saying that on arriving at a foreign port, a trip to the local market is a must, and in Galicia each stall is piled high with wonderful ingredients not found at home. The fish stalls display an array of strange looking fish, shellfish and seamonsters, all looking so appetising that you cannot help but buy a little of everything. For example, our chefs bought: calamari (squid) langoustine (big prawns) almejas (clams) and mejillones ( mussels) to go along with chicken for our Paella.
Preferably you need a large paella pan and a burner
This recipe serves 18, so adapt to the number in your party.
18 chicken thighs, 2 whole garlic, 4 onions, 2 whole chorizo sausages, 1 pack paella seasoning (saffron, white pepper cumin & paprika mix), 1.5kg paella rice (long grain works just as well), 2.5 litres stock, 1 bottle white wine, 3 large squid cleaned and cut into rings, 2 kg prawns, 2 kg clams, 2kg mussels, 1 large bag frozen green beans, 3 red peppers sliced
- Fry chicken pieces in olive oil until brown and nearly cooked through. Add a good handful of chopped garlic along with some chopped onions and chorizo, fry for two minutes or until soft.
- Add your rice (a good handful per person) then add the stock and wine to cover the rice along with paella seasoning. Leave to simmer. You can add more stock or white wine if necessary.
- About 10 minutes before the rice is cooked, add all your shellfish to the pan along with some green beans and sliced red pepper. Keep stirring until cooked, adding more liquid if required.
- Serve with a good sunset!