Feeds 4
Ingredients
500g Medium Grain Rice (or arborio)
1 - 1.2L Homemade Chicken Stock
1 Chorizo
1/2 Onion
1-2 Cloves of Garlic
1 Capsicum
2 tsp Paprika
80g Tomato Paste
180ml White Wine
Handful of Frozen Peas
Handful of Green Olives
Olive Oil
Salt
Lemon to serve
Method
Preheat your grill.
Chop your Onion, Garlic, Capsicum and Chorizo and add them to a deep frying pan with a good drizzle of olive oil and a sprinkle of salt. A non coated pan that can go in the oven will work best as we want the rice to catch on the bottom in this dish.
Once the veg and chorizo have browned add in the paprika, the tomato paste and the rice. Give everything a mix and let the rice begin to toast.
Next add in the wine and use your spoon to release any sticky bits on the bottom of the pan. After about a minute the alcohol in the wine will have evaporated so don't stress if you're cooking this for your kids.
Pour in enough stock to cover the rice by about 1cm of liquid and give everything a last stir. You can cover the pan lightly with foil, a lid or leave it off. If you leave it uncovered though you will have to add in extra stock later as it will evaporate faster.
Turn your stove down to a medium heat so the paella is slowly simmering away and sprinkle over the peas and olives.
After about 10 - 15 minutes take a look and see how it's going. Is the rice cooked? Does it need some extra stock? Is there too much liquid left and the rice is already done? You can either turn up the heat and remove the lid if you've used one or put in the oven to help dry it up. The only rule is to resist from stirring as we're trying to create a beautiful crust.
Once your paella feels and looks right I like to add it in the oven for about 5 minutes to get a little bit of colour on the top.
Serve with a wedge of lemon.
Enjoy x
My Tip - Got more of a budget? Swap the rice for Bomba, it's pricey but worth it. You can add in some extra protein like, chicken - thighs, breast or drumsticks. Seafood - Mussels or prawns.
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