Ingredients

3tbsp

olive oil

170g

risotto rice

medium sized onion, finely sliced

85g

chorizo

1 - 2 pinches

saffron, soaked in 250ml hot water for 5 minutes and strained

2- 3

breast of organic chicken

300g

prawns, mussels and baby octopus

110g

firm white fish, cut into 2cm cubes

fresh red peppers

1tsp

organic paprika* (or organic smoked paprika)

2tbsp

cooked peas

500ml

water or stock

salt to season

1/2

lemon

*Alternatively use 1 tbspn

Steenbergs organic paella spice mix. In fact, I used a little more!

The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in Spain. The wonderful thing with paella is that it is so versatile and you can cheat a little

Recipe for 6

Method

In a deep, large frying pan, heat the oil until smoking. Add rice, onions and chorizo. Stir over a moderate heat until the rice turns white.
Arrange the meat, fish, prawns, sliced peppers and peas on top.
Add paprika or Steenbergs paella mixes, then pour over water/stock and saffron water. Cover the pan lightly with foil and cook in a moderateoven for 30 minutes until the rice is tender and the water/stockis absorbed. Season with salt, and squeeze the half lemon over the mixture. Decorate with chopped fresh parsley and serve from pan.