Cook Time: 45 minutes|
- 400g Calasparra rice
- pinch saffron
- 1 tsp hot smoked paprika
- 200g mild semi cured cooking chorizo, chopped into 1 cm chunks
- ~150g piquillo pepper strips
- 1L chicken (or vegetable) stock
- 2 small onions, diced
- 2 cloves garlic, sliced
- 400 g tinned tomatoes
- 3-4 tbsp olive oil
- peas (optional)
- broad beans (optional)
- other vegetables, such as artichokes (optional)
- chicken thighs (optional)
- prawns, (optional)
- parsley, for garnish
- lemon quarters, for garnish
- Sherry vinegar (or wine)
- Cook any raw ingredients, such as chicken, prawns or vegetables in the pan, then remove and set aside. To make a sofrito, heat the olive oil and sweat the chopped onions and garlic until soft.
- Add the tomato and paprika.
- Add the rice; stir for a minute or two until well coated. (optional: dash of wine or vinegar at this stage).
- Soak the saffron in the hot stock, then add enough stock to almost fill the paella pan.
- The paella will take approximately 25 minutes, keep tasting to check the consistency of the rice and seasoning. Cook over a medium heat to allow the rice to cook through evenly. Use a heat diffuser on a gas stove, if available.
- Add the chorizo (already semi-cured) to cook through. Return any chicken, prawns etc to the pan 5-10 minutes before the end.
- Finally, add the piquillo peppers and peas at the end to cook through. Items added towards the end can sit on top of the paella and just be pushed down slightly into the rice. The difference from risotto is that in paella the liquid is all added at once, and the rice should not be stirred during cooking, you can shake the pan occasionally to move the rice but a crust called a socarrat forms on the base.
- When the rice is done and the liquid is absorbed, turn the heat off and cover the paella with a cloth or foil for a couple of minutes; this helps to finish cooking the rice and makes it fluffier.
- Scatter with parsley and serve with lemon wedges.