I’m a big fan of paella and we often make the trip to the international market when it visits especially to get a portion for lunch. Unfortunately the market is getting hugely overpriced in the current economic climate so I thought I’d try making my own and save us an expensive trip in the future.
After checking a few recipes online and a quick detour to the supermarket on the way home I got down to work. The end result was perfect. Exactly what I was hoping it would be. Tasted exactly the same as the overpriced paella from the market at a fraction of the price and it only took half an hour to make. Definitely one to make again.
1 onion, sliced
1 red pepper
200g long grain rice
500ml chicken stock
140g cooked king prawns
Pinch of saffron
Cut the pepper into big pieces (about 2-3 cm in size) and gently fry it in olive oil along with the onion in a large pan until they’re soft.
Meanwhile add the saffron into the chicken stock and let it infuse.
Add the chorizo and cook for a few more minutes until the there’s a good layer of chorizo oil in the pan that’s colouring the onion and pepper.
Put the rice into the pan then stir it around to absorb the oil.
Quickly pour in the stock and the paprika, stir, cover and simmer for 20 minutes or so until the rice is tender and has absorbed the liquid.
Throw in the prawns and peas and stir them through until hot.
Finish it off with a good squeeze of lemon juice, a handful of chopped parsley and a dash of tabasco.