Made this last night. Fun recipe, and takes me back to the Spanish Med that so far this year I have missed going to. I regret this, and the paella I made last night helped
This recipe is a modified version of one I found in a daily newspaper.
Geoff's Paella Sunrise.
Ingredients (4 medium portions)
One large red onion, finely chopped
Chorizo or other spicy spanish (possibly Italian) sausage, about 200g (1/2 lb)
Mixed seafood, about 1/2 lb (I used a ready to eat selection of mussels, squid and king prawns (shrimp).
2 tbsp olive oil
2 large pinches of saffron, softened in 1 tbsp of boiling water.
350g of paella/arborio rice (about 12oz?)
1 tin 400g (12 oz or so) chopped tomatoes
3 large roasted red peppers (I used pimentos in a jar, ready roasted in brine). I also used 2 peppadew mini peppers as I like the spiciness they add.
4 cloves of garlic, crushed.
1 litre (2 pints) chicken stock, good quality, boiling.
3 tbsp of chopped cilantro/coriander (or flat leaf parsley for the coriander haters).
1 large lemon
In a large wide bottomed pan (paella pan if you have one), cook the onion in the olive oil over a medium heat until soft, not coloured.
Add the chorizo and garlic, cook for a further 5 minutes until the oil is released from the meat.
Add the peppers and cook for a further two minutes.
Add the saffron, tomatoes and cook for a further 5 minutes
Add the rice and stir until well coated in the mixture.
Add the boiling stock, the juice of one half of the lemon and all the seafood (note, if the seafood includes raw squid, add earlier so that it cooks through. If it is just prawn, add later as they cook quickly).
Season well with salt and pepper, and add the coriander.
Bring to the boil, then turn down heat and simmer for 20 minutes until rice has absorbed nearly all the liquid.
Switch off heat, and leave for 5 minutes to absorb remaining liquid and has cooled slightly.
Serve in large bowls with wedges of the other half of the lemon, a couple of fresh coriander leaves and enjoy! Spanish red wine, a rioja or similar would go well with this, as would a bold white wine.
Real taste of Spain, there.