Steam the mussels in a pot on the stove top, open and discard the beard. Set aside for later.
Place a 30 cm diameter paella pan over high heat and add 50 ml of the olive oil. Add the chicken, season with salt and pepper and cook, stirring continuously, for 3-4 minutes or until lightly browned. Push the chicken to one side, reduce the heat to medium-low, add the remaining oil, the onion, garlic, saffron and bay leaves, season with a little salt and cook, stirring continuously, for 5 minutes or until the onion is golden. Add the capsicum and cook for 10 minutes or until soft and a jammy consistency. Mix the chicken in with the onion and capsicum. Drain any liquid off the tomato and add to the pan. Add the wine, increase the heat to medium-high, season with salt and pepper and cook, stirring occasionally, for 15-20 minutes, scraping the base of the pan to deglaze as the sofrito cooks. At this stage, any liquid should have reduced and the paella should look like thick, chunky jam. Sprinkle in the rice and stir evenly through. Add 2 bottles the Movida fumet, stir and continue cooking until it comes to a simmer. Do not stir again. Add the prawns, push them gently into the paella to help them cook through. Remove the paella from the heat after ten minutes, cover with foil and let sit. Place mussels on top of the paella, serve with lemon wedges.
Ingredients
Directions
Steam the mussels in a pot on the stove top, open and discard the beard. Set aside for later.
Place a 30 cm diameter paella pan over high heat and add 50 ml of the olive oil. Add the chicken, season with salt and pepper and cook, stirring continuously, for 3-4 minutes or until lightly browned. Push the chicken to one side, reduce the heat to medium-low, add the remaining oil, the onion, garlic, saffron and bay leaves, season with a little salt and cook, stirring continuously, for 5 minutes or until the onion is golden. Add the capsicum and cook for 10 minutes or until soft and a jammy consistency. Mix the chicken in with the onion and capsicum. Drain any liquid off the tomato and add to the pan. Add the wine, increase the heat to medium-high, season with salt and pepper and cook, stirring occasionally, for 15-20 minutes, scraping the base of the pan to deglaze as the sofrito cooks. At this stage, any liquid should have reduced and the paella should look like thick, chunky jam. Sprinkle in the rice and stir evenly through. Add 2 bottles the Movida fumet, stir and continue cooking until it comes to a simmer. Do not stir again. Add the prawns, push them gently into the paella to help them cook through. Remove the paella from the heat after ten minutes, cover with foil and let sit. Place mussels on top of the paella, serve with lemon wedges.
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