Name: Paella with Garlic Aïoli
Total time: 50 min
Yield: 12
Ingredients: 1 litre (4 cups) chicken stock; 12 saffron threads; ¼ cup (60ml) olive oil; 3 chicken thigh fillets (600g), trimmed, cut into 2cm pieces; 2 cured chorizo sausages (340g), sliced thinly on the diagonal; 1 large onion (200g), chopped finely; 1 large red capsicum (350g), chopped finely; 2 tsp smoked paprika; 2 cloves garlic, crushed; 2 large tomatoes (440g), seeded, chopped finely; 2 cups (400g) arborio rice; 12 small black mussels (300g), scrubbed, bearded; 12 large uncooked king prawns (840g), shelled, deveined, with tails intact; ½ cup (60g) frozen peas; ¾ cup (225g) garlic aïoli; ½ cup flat-leaf parsley leaves; 2 medium lemons (280g), cut into 12 wedges

VMG Recipes