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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

RICE, PEPPERS AND CHORIZO

A British interpretation of a very different Spanish paella dish.
READY IN

40 minutes

COOKING TIME

30 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 400g Calasparra rice
IN STOCK
  • 4 person enamelled paella pan
IN STOCK
  • Pinch of saffron
IN STOCK
  • 1 tsp hot smoked paprika
IN STOCK
  • 200g Alejandro mild semi cured cooking chorizo, chopped into 1 cm chunks
IN STOCK
  • 150g approx piquillo pepper strips
IN STOCK
  • 1 litre chicken or vegetable stock
  • 2 small onions, diced
  • 2 garlic cloves, sliced
  • 400g tinned tomatoes
  • 3-4 tablespoons of olive oil
IN STOCK
  • Peas, broad beans or other vegetables such as artichokes(optional)
IN STOCK
  • Chicken or prawns, we recommend chicken thighs(optional)
  • Parsley and lemon quarters to garnish
  • Sherry vinegar or wine for extra depth of flavour
IN STOCK

METHOD

  1. Cook any raw ingredients, such as chicken, prawns or vegetables in the pan, then remove and set aside. To make a sofrito, heat the olive oil and sweat the chopped onions and garlic until soft.
  2. Add the tomato and paprika.
  3. Add the rice; stir for a minute or two until well coated. (Optional: dash of wine or vinegar at this stage). Soak the saffron in the hot stock, then add enough stock to almost fill the paella pan.
  4. The paella will take approximately 25 minutes, keep tasting to check the consistency of the rice and seasoning. Cook over a medium heat to allow the rice to cook through evenly. If you have a heat diffuser on a gas stove, it is worth using it to avoid overcooking any area.
  5. Add the chorizo (already semi cured) to cook through. Return any chicken, prawns etc to the pan 5-10 mins before the end. Finally add the piquillo peppers and peas at the end to cook through. Items added towards the end can sit on top of the paella and just be pushed down slightly into the rice.
  6. The difference from risotto is that in paella the liquid is all added at once, and the rice should not be stirred during cooking, you can shake the pan occasionally to move the rice but a crust called a socarrat forms on the base.
  7. When the rice is done and the liquid is absorbed, turn the heat off and cover the paella with a cloth or foil for a couple of minutes; this helps to finish cooking the rice and makes it fluffier. Scatter with parsley and serve with lemon wedges.

ingredients

  • 400g Calasparra rice
IN STOCK
  • 4 person enamelled paella pan
IN STOCK
  • Pinch of saffron
IN STOCK
  • 1 tsp hot smoked paprika
IN STOCK
  • 200g Alejandro mild semi cured cooking chorizo, chopped into 1 cm chunks
IN STOCK
  • 150g approx piquillo pepper strips
IN STOCK
  • 1 litre chicken or vegetable stock
  • 2 small onions, diced
  • 2 garlic cloves, sliced
  • 400g tinned tomatoes
  • 3-4 tablespoons of olive oil
IN STOCK
  • Peas, broad beans or other vegetables such as artichokes(optional)
IN STOCK
  • Chicken or prawns, we recommend chicken thighs(optional)
  • Parsley and lemon quarters to garnish
  • Sherry vinegar or wine for extra depth of flavour
IN STOCK
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