Peter’s Paella is a classic Spanish dish that the whole family will love. You can pack it with any number of vegetables, meat or seafood. The spices give the rice an authentic flavour. My father-in-law, Peter, is not Spanish himself but he has taken this on as his signature dish after the family visited Spain and enjoyed it so much. He invested in an enormous paella pan so that on special occasions he can feed the extended family without a problem.
That said, you can use a regular sized pan to cook this dish. There is a fair amount of preparation involved but it is well worth the wait. Cook up a double batch if you have a frying pan to spare. Peter’s Paella is a fantastic dish for leftovers as the flavours intensify with each day.
Print Recipe Peter's Paella
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Mix the wine and saffron threads together and put aside.
Heat a large paella pan (or similar) over medium to high heat.
Add chorizo and cook until browned. Remove to a plate.
Do the same with the chicken thighs. Cook until browned and remove to a plate.
If there is fat in the pan, use that, otherwise add olive oil.
Add onion, and garlic to the pan until they soften.
Then, add the red capsicum, carrot, tomatoes and smoked paprika. Cook until softened.
Add the rice to the pan and stir in well.
Season with salt and pepper.
Pour the wine and saffron mixture in and bring to the boil.
Return the chorizo and chicken to the pan and add the chicken stock.
When it starts to simmer, turn the heat down to low and cook for another half an hour.
Add the frozen peas to the pan and cook for a further half an hour.
Serve with parsley and lemons. Enjoy!