Pasta paella
Here’s a convivial dish given a twist, ideal for a big table. If you have a jam pan, get it out — you’ll see it’s perfect for this kind of dish, because otherwise you’ll need two frying pans and it’ll be a bit awkward.
Of course, instead of pasta, you can go for the classic version with rice.
Preparation
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Step 1
Fry the onions and chorizo slices in the jam pan.
Take them out and put the chicken pieces in their place to brown.
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Step 2
Open the mussels in a covered pot.
Save the liquid.
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Step 3
Add the mussel liquid, topped up with boiling water to cover the chicken pieces, the quartered tomatoes, the sliced peppers and the saffron.
Cook for 30 minutes.
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Step 4
Then tip in the pasta and the peas. Add more boiling water if needed and cook for the time given on the pasta packet (often a little more for this recipe).
Two minutes before the pasta is done, put the mussels on the paella to warm them through.
Recipe photos
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