Featuring

• Cumbia - Paella Rice (GF)
• Cons Fine Foods - Chorizo Sausages

Description

Spanish-inspired paella with smoky chorizo, saffron-infused rice, and fresh vegetables — bold, colourful, and full of Mediterranean flavour.

Details

·         Serves: 4–6

·         Prep Time: 15 minutes

·         Cook Time: 35–40 minutes

·         Total Time: 50–55 minutes

Ingredients

• 1 medium onion, finely diced
• 2 cloves garlic – minced (Crushed Garlic)
• 1 red capsicum (bell pepper), diced
• 2 medium tomatoes, chopped
• 1 litre chicken stock
• 1 tsp smoked paprika
• 1/2 tsp saffron threads (optional, for traditional flavor)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish
• Optional: 100g frozen peas

Instructions

1.    Heat olive oil in a wide pan or paella pan over medium heat.

2.    Sauté onion and garlic for 3–4 minutes until soft and fragrant.

3.    Add sliced chorizo and cook 3–4 minutes until slightly browned and fragrant.

4.    Add red capsicum and chopped tomatoes; cook for 5 minutes until softened.

5.    Stir in Paella Rice (GF) and coat it with the oil, vegetables, and chorizo flavors for 1–2 minutes.

6.    Add smoked paprika and saffron threads (if using).

7.    Pour in chicken stock and bring to a gentle boil.

8.    Reduce heat to low and simmer uncovered for 15–20 minutes until the rice absorbs most of the liquid.

9.    Optional: add frozen peas during the last 5 minutes of cooking.

10.  Remove from heat and let the paella rest for 5 minutes.

11.  Garnish with chopped parsley and serve with lemon wedges.

Chef’s Tips

• For a slightly crispy bottom layer (“socarrat”), do not stir the rice once the stock is added.
• You can add other vegetables like green beans or zucchini for extra color.
• Serve with a fresh salad or crusty bread for a hearty meal.