Chorizo & Vegetable Paella

Finally moved in to my new house and my new kitchen is twice the size, so I can’t wait to get cooking. Finding the time however, with a long list of jobs to be done, is another thing – boxes to be unpacked, pictures to be hung, curtains put up and internet set up. I wander from room to room and the list grows, no one can find any of their possessions so the house rings out with cries of “Where is my swimming costume, rugby boots or Ballet shoes” and even simple everyday tasks seem to take twice as long.

Still, everybody still needs feeding and hopefully some warm, nourishing food will calm the fraying nerves. I opted for a Small veg box (less roots) with red spring onions, sweet potatoes, french beans, savoy cabbage, red pepper and sweetcorn and set about cooking some quick and easy meals to feed the whole family.

First up a Chorizo and Vegetable Paella which is a really adaptable recipe and can be vegetarian too if you leave out the chorizo but I have to say, I prefer mine with at least some meat or fish. It is lovely to throw in some mussels or prawns or some chicken, whatever takes your fancy but it is a great use up of vegetables too – onions, peppers, any beans, I used French but you could use runner beans, sugar snap peas or course the classic peas.

In my time-saving, quick and easy mentality that I am trying to adopt at present, I chose ready diced Iberico Chorizo which saved me loads of time. And I am not going to even pretend that I made chicken stock – for the time being stock cubes will do!

Paella Cooking

Chorizo & Vegetable Paella
Serves 3
Olive oil, preferably Spanish
1 onion, finely sliced
2 cloves of garlic, very finely chopped
120g chorizo, ready diced
2 red pepper, cut in half, deseeded and cut into thin slices widthways
2 cube chicken stock
2 teaspoon sweet smoked paprika
1 pinch of Saffron
200 g paella rice
100 g French beans, cut into 1” pieces
15 g fresh flat-leaf parsley
1 lemon

Put a glug of oil into a large heavy bottomed shallow casserole or paella pan on a medium heat, add the onion and fry for around 10 minutes, stirring regularly until completely soft. Add the chorizo and fry to release the oil. Next add the garlic and red peppers and fry for a further 5 minutes. Meanwhile dissolve the stock cubes in 1 litre of boiling water and add the saffron. Next add your rice to the peppers with a good pinch of salt and the smoked paprika. Pour in ¾ of the stock (you will probably need all of it, but just in case.) Let it bubble away gently, stirring from time to time to avoid sticking. Top up with more stock if it becomes dry and the rice is still raw. While the paella is cooking, boil the beans for a few minutes until cooked and then refresh. After 30 minutes, check the rice is tender and cook a little longer if needed. Season to perfection, stir in the beans and then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Red Pepper

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