Friday, March 14, 2008

Spanish Paella

Serves 4-6

1 tbsp olive
100g chorizo sausage, diced
1 large onion, diced finely
2 cloves garlic, crushed
500g Arborio rice
1 tbsp sweet smoked paprika
1/2 tsp saffron threads (optional)
400g can chopped tomatoes
1 litre chicken stock
200g marinated artichoke, quartered (optional)
1 cup frozen peas
500g mussels, cleaned
100g ham shredded
Lemon wedges to serve

1) Heat oil in a pan over medium fire. Fry chorizo for 2 mins or till crisp.

2) Add onion & garlic. Cook till soft, abt 30 secs. Add rice, paprika, saffron (if using), tomatoes & stock. Turn fire to low & cook for abt 20 mins, stirring occasionally.

3) Add artichoke (if using), peas, mussels & ham. Cook, stirring to prevent paella from sticking on bottom of pan, for a further 5 to 6 mins or till mussls open (discard those that do not).

4) Serve warm with lemon wedges if you like.

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