Recipe of the Day in association with Encona - Paella

Recipe of the Day in association with Encona - Paella

Monday, July 11, 2016

Encona are on a mission to Banish the Bland and have teamed up with talkRADIO to bring you the Recipe of the Day!

Tune in to Penny Smith on Saturday mornings from 8am to hear each week's recipe, in association with Encona.

This week Barry Vera made Paella, a traditional Spanish dish.

Get inspired by the Taste Explorers and discover the full range at the Encona website or on Facebook and Twitter.

See below for the Paella recipe:


1 bunch chopped fresh parsley

50g fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced



1 teaspoon saffron threads

700g chicken stock

8 unpeeled jumbo prawns

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage cut into 1/2-inch-thick slices

8 slices prosciutto, cut into 1-inch pieces

2 finely chopped brown onion

2 finely chopped red bell pepper

1 400g tin diced tomatoes

1 teaspoon sweet paprika

4 large garlic cloves, minced

600g uncooked Arborio rice

100g frozen green peas

12 mussels, scrubbed and debearded

50g fresh lemon juice

8 lemon wedges

Combine the parsley, lemon juice, olive oil and garlic well and place to one side.

For the paella, combine the saffron and chicken stock in a large pan. Bring to a simmer (don’t boil).

Keep warm over low heat.

Peel and devein shrimp, leaving tails intact; set aside.

Heat a small amount of olive oil in a large paella pan or large fry pan over medium-high heat.

Add the chicken; sauté two minutes on each side to give a little golden brown.

Remove from pan.

Add sausage and sliced  prosciutto; cook for two minutes. Remove from pan.

Add prawns and sauté for two minutes. Remove from pan.

Reduce heat to medium and add onion & pepper then cook for about 12-15 minutes, stirring occasionally. Add tomatoes, paprika, and garlic cloves, mix well and cook for about five minutes.

Add the rice and cook for one minute, stirring constantly. Now stir in herb mix, chicken, sausage & peas.

Bring to a low simmer and cook for about 8-10 minutes, stirring often. Add mussels to pan, nestling them into rice mixture. Cook for five minutes or until shells open; discard any unopened shells. Arrange prawns around the pan and cook for five minutes until prawns are cooked. Sprinkle with the lemon juice. Remove from heat; cover with a towel, and let stand for 10 minutes. Serve with lemon wedges, crusty baguette & spicy dip.



200g mayonnaise

50g Encona peri peri sauce

½ lime juiced


Mix the above ingredients well and serve with crusty baguette