This is a simplified, no-fuss paella that tastes as good as any! It deviates from the original Spanish paella where no stirring is allowed. You will stir to your hearts content, taste as you cook and feel completely relaxed! This recipe feeds 8 – 10 people and should be shared with family, friends and good wine!
a pinch of saffron threads or 2,5ml turmeric powder
1 onion, chopped
2 cloves of garlic, minced
250ml chorizo sausage, cubed
2 sweet peppers, sliced
500ml paella or risotto rice
10ml salt
10ml smoked paprika
250ml white wine
500ml chicken stock
500g prawns
500g calamari
500g mussels
a handful of parsley, chopped
2 lemons, quartered
Pour some hot tap water into a small cup (about 100ml) and sprinkle the saffron threads onto it. Leave to stand while you get on with cooking. (If you don’t have saffron you may replace it with turmeric powder which you will add with the salt.)
Take out the largest, heavy based pan you have. If you don’t have one use a wok or heavy base casserole dish….the heavens won’t fall down on us!
Cover the base of the pan with oil, turn the heat to medium-high and add the onion. Cook until softened, stirring every now and then.
Add the garlic, Chorizo and peppers and cook for 2-3 minutes.
Add the rice to the pan and stir to coat the grains in the oil.
Now add the salt (and turmeric if you are using it), smoked paprika, saffron water, wine and chicken stock.
Bring the mixture to a bubble and then turn the heat down to a low simmer, but leave uncovered.
Cook for 15 – 20 minutes while stirring as little as possible, by which time the rice should have absorbed the liquid and be tender.
Taste the rice and adjust your seasoning.
Add the prawns, calamari and mussels and cover the pan with a lid/aluminium foil with the heat on low. Steam the seafood in this way for about ten minutes.
Remove the covering from the paella and take it off the heat.
Sprinkle the parsley on top and garnish with the lemon.
My Whisk and I 