As promised, here is my paella recipe. Now I know there are an abundance of regional variations on this Spanish classic, including the addition of rabbit, squid ink, seafood and chicken, but mine contains three key ingredients: chorizo, prawns and saffron.
Chorizo offers that lovely smoky paprika flavour.
The king prawns give you a taste of the sea and another meaty texture in the dish.
And finally, the saffron, which is rather pricy but gives that gorgeous colour and authentic flavour.
The only item I didn’t have was a proper paella pan, known as a paellera, which paella purists would insist on, but I found my Le Creuset casserole dish did just fine!
This was a main course that I served at a dinner party last week and is ideal if you want a dish packed with flavour but don’t have a huge amount of time for chopping and preparing. To make it a bit more of a special dish, I also popped a few lovely langoustines on top but these were more for decoration than flavour.
A glug of olive oil
1 onion, chopped
1 pepper, chopped (I used an orange pepper)
Half of a ring of chorizo (about 130g), chopped
150g of calasparra rice (most supermarkets package it as ‘paella rice’ which is fine)
450ml of chicken stock
A pinch of saffron
A good handful of king prawns, cooked (about 150g)
A langoustine per person, cooked (optional)
A small bunch of fresh parsley, chopped
A fresh lemon for serving
How to make it
- Begin by heating the oil in a large pan or casserole dish, then add the onion and pepper and fry on a medium heat for a few minutes
- Add the chopped chorizo and continue cooking until the chorizo starts to release its lovely, fragrant oils
- Add the paella rice and stir until it is coated in the juices of the pan
- In the meantime, prepare your stock and add the saffron to it, then pour this mixture over the rice and stir well
- Cover the pan and leave for about 15 minutes or until the stock is almost absorbed
- Add the king prawns and cook for another few minutes until they are heated through (you can also add your langoustines at this point if you are using them)
- Stir through the parsley and serve with a quarter of lemon for your guests to squeeze over the top
I served mine with some salad and a warm French stick to soak up any juices…Enjoy! x