Chicken Thigh and Wallfish Paella is a modern British recipe for a classic paella of rice, chicken and prepared snails (wallfish) that would traditionally be cooked outdoors on barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Thigh and Wallfish Paella.
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Though this recipe gives a brief guide, you can fine more extensive notes on preparing edible snails (escargot) as food in my guide: how to prepare fresh snails
Ingredients:
1 tbsp balsamic vinegar
1/2 tsp black peppercorns
2 tbsp Capers
1.5kg chicken thighs
900ml Chicken Stock
60 prepared snails (you can either just use the meats or stuff them back into their shells before cooking)
125ml Dry White Wine
4 tbsp Extra-virgin Olive Oil
2 Garlic Cloves, crushed
1 whole Garlic Head, unpeeled
1/4 tsp Ground Sea Salt
1 small onion, finely chopped
3/4 tsp oregano
Generous handful of Peas
1 tsp Pimenton
1 tsp saffron threads
200g scallops
200g Spanish Paella Rice or Short-grain Italian Rice
3/4 tsp Thyme
4 tomatoes, finely chopped
Method:
Mix the crushed garlic with 1 tbsp of olive oil, balsamic vinegar, oregano, thyme, pepper and salt.Use this to rub over the chicken portions and leave for 30 minutes to marinate.
Heat 2 tbsp olive oil in a paella pan and use fry the chicken pieces until browned (about 8 minutes). Mix in the onion, tomatoes, capers, saffron and pimenton, then pour in the stock, wine, rice and more salt and pepper. Wedge the head of garlic in the middle and gently simmer, covered, for about 15 minutes until rice is tender and most of the liquid absorbed.
With the rice done, throw away the garlic head, turn the heat up to medium and add the prepared snails and peas, cooking for 5 minutes (add some of the reserved water if needed). In the end the rice should be moist but not sloppy.
Take the paella pan (or large frying pan) to the table and serve.
