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No.1 Ibérico chorizo de bellota paella
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Simple and delicious, add free range chorizo for fabulous flavour
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 red pepper, deseeded and finely chopped
120g Waitrose 1 Free Range Ibérico Chorizo de Bellota, chopped
1 tbsp sweet smoked paprika
1 large pinch saffron
300g bomba paella rice
700ml Cooks’ Ingredients Chicken Stock
280g green beans, trimmed
12–16 Waitrose 1 Madagascan Tiger Prawns (raw, shell on)
300g fresh clams
300g baby squid tubes, trimmed, (from the fish counter)
1. Heat the oil in a large sauté pan with a lid, cook the onion for about 3–4 minutes. Stir in the garlic and pepper and cook until softened.
2. Add the chorizo, cook until it releases its oil, then stir in the paprika, saffron and rice. Stir well then pour in the stock.
3. Meanwhile, cook the beans in a separate pan, until just tender, drain and set aside.
4. Cover with the lid and cook for 20 minutes until the rice is tender. Five minutes before the end stir in the shellfish and cook for a few minutes, then add the squid and cooked beans. Cover and cook for 3–4 minutes or until the prawns are pink and cooked through, the squid is opaque and clams are all open. Serve with wedges of lemon.
Typical values per serving:
This recipe was first published in May 2016.