Think cooking a delicious paella is difficult? Think again old bean! You can make a paella in about half hour, in one pan, that’s going to put a massive grin on the boat race of up to four people by following the recipe below.
Of course, as with every famous dish, the origins and specifications are up for debate. Valencians believe that seafood should be nowhere near a paella, whereas most of us relish the sight of a few king prawns on top of the rice while overlooking the sea. There are also debates over how to cook this dish, from wood burning fires to oven cooking, as well as the ingredients and even the time of day that the dish should be eaten.
My recipe is simple, to prepare, cook and even wash up, so lets get cooking amigos!
- 1 tbsp olive oil
- 1 sliced onion
- 110g chopped chorizo sausage (chuck in more if you want, why not?)
- 2 diced chicken breasts (as with the sausage, if you want a bit more chicken, who’s stopping you?)
- 1 tsp turmeric
- 300g long grain rice
- 1l hot chicken stock
- 200g frozen peas
This is going to set you back around a tenner. Perhaps more if you need to buy turmeric.
- Get your onion and meats sliced and diced where required to begin with, have everything out ready to go.
- Heat the oil in a deep frying pan or wok and soften your onion without browning.
- Next add your chicken for a few minutes before adding your chorizo. Fry the sausage until it releases its oils.
- Now you have the onion, chicken and chorizo all mixed up in the oil, whack in your turmeric and rice until coated by the oils. Don’t be gentle with this, get all the rice covered in the oils so everything is orange. At this point, pour in the stock. Bring the paella mix to the boil, then simmer for 15 minutes, stirring occasionally. Make sure that this is simmering, but that the heat isn’t too great on the pan, you don’t want to lose most of your dinner to the bottom of the pan.
- You will notice after around 15 minutes that much of the moisture has gone fro mthe mix, and at a taste you should notice that the rice is now softening up. Tip in the peas and cook for a further five minutes, stirring occasional until the rice is cooked.
- Taste and season well before serving.
- If you are planning on making this recipe as it id, for four people, you will need a deep frying pan, or wok. A standard frying pan simply won’t hold the ingredients and stock in their uncooked form.
- Don’t skip the turmeric if you haven’t got it at home – it’s vital.
- It sounds silly, but if you half this recipe for two people, don’t forget to have everything, including the stock!