MAIN - FISH - CHICKEN - 3 HOURS
Paella is a Valencian rice dish originating from the coast of Eastern Spain near the Albufera Lagoon. This Wonderbag version is a wonderful, simple, and delicious approach to paella.
2 Tbsp olive oil
1 onion, peeled & diced
2 red and/or yellow peppers,
seeded and diced
5 cloves garlic, peeled & sliced
4 chicken drumsticks
1 ¼ pound Andouille sausage (sliced into medallions) or chorizo (crumbled)
1 ½ cups passata (tomato purée/strained tomatoes)
4 cups chicken stock
2 cups long-grain rice
1 cups frozen peas
1 large pinch saffron strands (or a pinch of turmeric)
2 tsp paprika
1 bay leaf
¾ pound raw tiger or king prawns
½ pound mussels (in the shell)
2-3 medium tomatoes, each
sliced into 8 pieces
Salt and pepper
Warm 2 Tbsp of olive oil in a 5-6 quart pot over medium heat. Add the onion, garlic, and pepper and saute for 5 minutes until softened but not browned. Add the chicken drumsticks and Andouille sausage, season with salt and pepper and saute until lightly browned on all sides. Add the passata to the pan and cook for 3-4 minutes, stirring just once or twice to allow the passata to thicken.
Stir in the stock, rice, peas, saffron (or turmeric), paprika and bay leaf. Place the shrimp, mussels and tomato pieces on top and let simmer with the lid secured for 20 minutes.
Place the lidded pot into your Wonderbag and seal it for 2 hours. Season to taste and serve with lemon slices. Difficulty rating: 2