Paella is one of Spain’s signature dishes. I love this one-pot cookgin and this is a great dish to serve to many people without doing lots of washing up. Serves 4-6
Ingredients:
Olive oil 1 onion, peeled and diced
2 chorizo, sliced
2-3 roasted red capsicums (bell peppers), sliced (from a jar is fine)
2 cloves of garlic, finely diced
Pinch of saffron
2 cups paella rice (I like to use bomba)
1 x 400 g (14 oz) cans of tomatoes
Salt and pepper to taste
1/2 cup of white wine
4 cups of stock (fish, vegetable of chicken – whatever you prefer)
12 large prawns (shrimp)
150 g (5 oz) squid, cleaned and sliced into small pieces
150 g (5 oz) firm flesh fish, cut into pieces
2 heaped tablespoons fresh parsely, for garnish
1 lemon, cut into wedges
Method:
1. In a large paella pan, saute the onion and sliced chorizo in a little olive oil till soft.
2. Stir in red capsicum, garlic, saffron and mix well
3. Add the rice and diced tomatoes and combine
4. Pour in the wine and the stock and bring to the boil
5. Simmer for 10-15 minutes, stirring as it cooks. If it is starting to look too dry, add some more water.
6. In the meantime, wash and prepare your seafood. Add to the rice mixture when the rice is almost cooked. The seafood should only need about 5 minutes until it is ready to eat.
7. Sprinkle with parsley, season to taste and serve with lemon wedges