Adapted from New Classics with Chef Rob Feenie.
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 1/2 lb. chorizo sausage, sliced
- or substitute hot Italian sausage
- 1 x boneless and skinless chicken breast, cut into 1-inch pieces
- 1 lb. haddock fillets, cut into strips
- or substitute any white fish such as basa
- 1 lb. scallops (okay, okay...so it's not totally unshellfish...but scallops are one of the few shellfish I can eat, so I included them here)
- 2 onions, finely chopped
- 1 1/2 L chicken stock
- 3 3/4 cups short grain rice
- large pinch of saffron threads
- 1 cup tomato concasse (I usually just dice a large tomato)
- 20-inch/45-centimeter paella pan or shallow flameproof casserole
- Heat olive oil in a paella pan over medium high heat. Add a little
minced garlic and cook sliced chorizo for 2 minutes. Remove chorizo
from pan. Add a little more olive oil and allow to heat. Add chicken
and cook for 3 minutes. Remove from pan and set aside with chorizo.
Remove from pan and add more olive oil. When oil is hot add
halibut and cook for about 2 minutes. Do not cook the scallops. Remove and set all cooked ingredients aside.
- Add another few tablespoons of oil to your seasoned paella pan and
sauté onions until transluscent. Add rice and stir, coating each grain
with oil. Cover with chicken stock and bring the liquid to a boil. Add
a good pinch of saffron and continue to boil stock fairly rapidly on
top of the stove until all the liquid has been absorbed and the rice is
tender, 25 to 30 minutes. Stir from time to time, especially when the
paella starts cooking, and add more stock or water if the liquid
evaporates before the rice is cooked.
- Ten minutes before the end of cooking, set the chorizo, chicken,
halibut, and scallops on top of the paella and do not
continue to stir it. Cover with a lid and cook for a further 5 minutes.
Add tomato concasse, turn down heat and keep paella warm over a very
low heat for 5 to 10 minutes before serving so that the flavours mellow.