Traditional Spanish Paella
Ingredients
2 tbsp Goldi EVO Oil
1 brown onion diced
2 garlic cloves chopped
2 red capsicum diced
200g chicken thigh diced
2 Chorizo sliced
2 tbsp Capirete Sherry Vinegar
3 tsp Bolero smoked sweet paprika
1g Saffron
Murray River Salt flakes & cracked black pepper
500g Raw Materials Tomato Pasta Sauce
500g Santo Tomas Bomba Paella Rice
2L Moredough Kitchens Chicken Stock
2 tbsp flat leaf parsley chopped
300g peas
2 lemons quartered
PAELLA OF CHICKEN & CHORIZO
Preparation 20 minutes Cooking 50 minutes
• Prefer a seafood Paella?
Use a combination mussels, prawns,
firm white fish or calamari with the
MK Fish or Shellfish Stock.
• Vegetarian? Try artichoke hearts,
fresh chopped tomatoes, olives
and mushrooms together with Moredough Vegetable stock
Instructions
Over a medium heat gently fry the
onion, garlic and capiscum in the oil
until soft. Add the diced chicken and
chorizo and fry until golden. Deglaze
the pan with sherry vinegar to pick
up the cooked in bits. Stir through
the paprika, saffron, salt & pepper
then the pasta sauce – cook for 3
minutes or until the sauce thickens.
Add the rice & half the stock. Gently
bring up to a simmer. Cook over
medium heat, without stirring, for
10-15 mins, adding stock to the pan
when it is looking dry. Add peas &
parsley and cook for another 8-10
minutes or until the rice is tender &
the stock is absorbed. Stand for 10
mins before garnishing with lemon
quarters and serving. Buen Provecho!
Serves 8
Paella is all about simplicity
and the quality of rice must
shine. A true paella calls
for short grain, Bomba rice,
which has the ability to
absorb more cooking liquid
whilst maintaining its shape.
Never stir Paella once the
rice has been added, just
gently nudge the ingredients.
This helps create the
socarrat (the crust on the
bottom of the pan), which
is considered by many
Spaniards as the most
coveted part of the meal.