Chorizo Paella

This recipe is part of my Around the World in 28 Days series.

Today I’m bigging up our Spanish brothers and sisters with this epic paella! I’m not sure what they’d think about it, but for students, this is a great money-saving recipe with a couple of easy hacks. It takes just over half an hour to cook, so you can have some fun with this one – take your mind off of uni life for a bit and chill out. Chorizo is fantastic in paella, because it already comes packed with its own incredible fats and spices that kiss everything else in this dish. It’s got smokey depth and is very reasonably priced. This is one of those meals that I don’t think students often cook – I never had before researching this recipe – but I am very excited to add it to my repertoire and hope you do too. It’s stunning!IMG_6446 copyIngredients (Serves 2)

  • 1 tablespoon of Extra Virgin Olive Oil
  • 100g Chorizo, finely chopped
  • 225g Chopped Tinned Tomatoes
  • 1 teaspoon of Sweet Paprika
  • 2 cloves of Garlic
  • Small bunch of Parsley, finely chopped
  • 1 onion, grated
  • 1 carrot, grated
  • 1/2 Red Pepper, finely chopped
  • 1 Chicken Stock Cube
  • 150g Paella Rice
  • 1 Orange

Method

  1. Get a small frying pan on a medium heat and add the chorizo and olive oil. Fry for 3 minutes until it begins to go nicely golden. Add the chopped tomatoes, garlic and paprika, whack the heat up to high and continue to fry for a further 4 minutes. You’re looking for the tomatoes to reduce down into a much darker paste, but keep constantly stirring to avoid burning.
  2. Throw in the veggies along with the parsley and fry for about 10 minutes until eveyrthing has softened and is looking delicious. Season with salt and pepper. Make sure to continue to keep checking on it.
  3. Pore in enough boiling water to cover everything in the pan by about 1cm. Dissolve in the stock cube and pour in the rice, stirring everything to combine. Drop the heat back down to medium, and let the paella tick away for a final 10 minutes, until the rice is cooked all the way through. You don’t need to constantly stir it, but do look after it to make sure it doesn’t stick to the bottom. Never be afraid to add a drop more water if you need to. Remember that paella is a rice dish – it should end up being fairly dry and not ‘creamy’ in the same way as a risotto – so don’t drown it. When it’s ready, and you’re ready to tuck in, serve with a hefty wedge of orange, a scattering of parsley and a big smile.

Here’s an idea…

Hands up: when I cooked this recipe for the blog, I forgot to add frozen peas. They work very well and add a bit of colour. Saying that, as always, you can play around with different meats and veggies. Just think about how long they will take to cook and alter the recipe accordingly. Enjoy!

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