I love paella and after buying my first paella pot on a trip to Valencia a few years ago i have been developing this recipe ever since.
You will need
50g diced pancetta
11og Chorizo sliced into rounds
1 Onion diced
Heaped teaspoon turmeric
Heaped teaspoon paprika
300g Spanish paella rice
2 pints of chicken or vegetable stock
175g Mixed Seafood
A handful of frozen peas
Let’s get cooking
Tesco sells all these ingredients and it costs roughly £8.00 to buy all the ingredients, it serves 4 as a starter and 2 as a main course.
In a paella pan or flat-bottomed saucepan, use a little bit of oil to fry off your pancetta for a couple of minutes then add the chorizo slices, cook for 3 mins then turn the chorizo for another 3 mins. Add the onion and cook for a further 4 mins.
Add paella rice to the pan with the spices and stir so the rice is coated. Add half the stock and leave to simmer for 10 minutes on a low heat. Try not to stir it too much just let it cook and soak up the stock.
Add the rest of the stock, the seafood and frozen peas, stir and leave for another 15 mins or until all the stock has been absorbed by the rice. Add a bit more stock during this time if it looks like it’s drying out too much.
You may notice the bottom of the paella seems a bit crusty, this is actually a spanish delicacy called socarrat and gives the dish a yummy caramelised taste, it definitely adds to the favour so try not to stir it too often.
This meal is perfect as a mid-week dinner or serve with patatas bravas, spanish salad and cured meats for a dinner party.
I hope you enjoy this dish, share your dishes with me by tagging @i_heart_maggie on Instagram or @IHeart_Maggie on twitter.
Love Claire x