Paella with Eladnelle Saffron, Chicken, Chorizo and Prawns

SBS Food Safari's Spanish Paella with chorizo, prawns and chicken. Adapted by Eladnelle Farm.

"Traditionally, paella is made on a Sunday and because women need a day off from cooking it is usually made by the men.

Calasparra or Bomba is a low-starch, short-grain rice and when cooked it is fluffy with separate grains. It is the best rice to use for paella; it can absorb heaps of liquid so it bursts with flavour. To increase the quantities and serve more people (although you will need a giant paella dish), allow about 80 g of rice per person." 

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