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
Paella Recipe
The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in...
Ingredients
| 3tbsp | olive oil |
| 170g | risotto rice |
| 1 | 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 |
| 2 | 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! |
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.
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