Spain, Canary Islands- Seafood Paella

Spain, Canary Islands- Seafood Paella

Flag of Spain 

Flag of Canary Islands

This recipe came to me from a friend who lives on a lovely island just off the coast of southern Morocco called Canary Islands. It is group of seven Spanish speaking islands and its topography is similar to that of a few islands in the Caribbean with its volcanic mountain ranges and white and black sand beaches. It is the ideal location for astronomical observations due to it  with two Observation sites located on the islands. This dish is one you can find in any Spanish speaking country around the world.

Seafood Paella

Recipe

6            Chicken thighs

              Flour for dusting chicken as needed

1 tsp       Salt

1 tbsp     Black Pepper

4 tbsp     Olive oil

1 large    Onion

4 cloves  Garlic

1/2          Bunch of Parsley

2 L          Chicken Stock

1/2 tbsp   Saffron

1 tsp       Smoked Paprika

2 Cups    Rice

2 small    Squid 

1 can      Green Peas

10 large  Shrimp or Prawns (shell-on, whichever is easily obtainable)

2 cups    Mussels (cleaned) 

1            Lemon

Instructions

1. Preheat oven to 375F.

2. Quarter each piece of Chicken and season with salt and black pepper. Then dust with flour.

3. Heat 2 tablespoons of olive oil in a deep frying pan and fry chicken until golden brown. Transfer to a baking tray and place in the oven for 20 minutes or until fully cooked.

4. Peel and chop onion, garlic and parsley.

5. Re-heat frying pan and add onion, garlic and parsley and cook until soft.

6. Add chicken stock to a separate pot and add half the saffron.

7. Add the smoked paprika, rice and half the stock to the pan with the onions, garlic and parsley and cook on a medium heat for 20 minutes while occasionally stirring it.

8. Halve the squid and score lightly with a knife.

9. After 20 minutes add the remaining stock, prawn or shrimp, mussels and squid to the pan and cook for an additional 10 minutes.

10. Add the cooked chicken and garnish with chopped parsley and serve with wedges of lemon.

- The Food Fool