We’d just got back from a trip around Spain and although I knew getting the same produce we enjoyed over there would be an impossibility in Yorkshire I was determined to try a paella recipe. I went to my favourite recipe sites and 4Food provided me with what I was looking for. You can see the original recipe here.
The site talks about making twice as much as you need and freezing half of it at for a later date once you reach a specific step. This involves working with 2 pans and as all I really wanted to do was test it I decided to half all of the ingredients thus making it a dish for 4 people.
- 150g piece chorizo, halved lengthways and sliced
- 4 large chicken thighs, skin removed, boned and cut into large chunks
- 1 tbsp olive oil
- 1 onions, chopped
- 2 garlic cloves, crushed
- 1/2 tbsp smoked sweet paprika
- 300g paella or risotto rice
- 1 litres chicken stock, hot
- 1 red pepper and 1 yellow pepper, deseeded and sliced
- 75g fine green beans, trimmed and blanched
- 3 large, ripe plum tomatoes, cut into chunky pieces
- 12.5g fresh flatleaf parsley, leaves picked and chopped
- Lemon wedges, to serve
Method of Preparation:
- Heat a large, deep frying pan over a medium heat. When hot, add the chorizo and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
- Add the chicken to the pan and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
- Add 1 tablespoon olive oil to the pan, then add the onions. Cook, stirring occasionally, for 6-8 minutes, until softened. Add the garlic and paprika and cook for 1 minute. Add the rice to the pan, stir to coat in the oil. Add 1 litre hot stock then simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pans and add the peppers, beans and tomatoes to the pan. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo and parsley into the pan.
- Continue to cook the paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.
This was lovely, really nice. It’s a fabulously simple recipe and I’d happily make it time and time again. It’s not the cheapest meal to prepare and I wouldn’t necessarily suggest scrimping on inferior ingredients. Like everything in life, you get out what you put in.