Want to feel as though you are on the Spanish coast from your very own casa? This easy paella doesn’t require much effort or too many pricey ingredients but is a crowd please nonetheless.
This paella doesn’t include fish as my boyfriend is a fuss pot, but you could add prawns if you fancied or alternatively replace all meat for more veggies and use a vegetable stock cube which would make this recipe completely vegan.
It’s perfect for if you are entertaining and it also only requires one pan which mean less washing up. And as someone who doesn’t have a dishwasher, I am very much here for that.
Pair it with some homemade sangria you will be transported from your kitchen table to a restaurant in Barcelona.
Prep and Cook: 45 mins
- a good glug of olive oil
- 2 cloves of garlic, finely chopped1 pepper, chopped
- 1 onion, chopped
- 2 lumps of frozen spinach
- frozen peas
- 2 chicken breasts, cut into small pieces
- 100g chorizo (either chopped or diced)
- paella/risotto rice
- 2 cups water
- 1 tablespoon tomato puree
- 1 chicken stock cube
- squeeze of lemon juice (if you are feeling fancy and remember to pick up a lemon)
1- Heat the olive oil in a large frying pan and add the onion, pepper, garlic and chorizo and fry until chorizo starts to brown.
2- Add the chicken and fry until cooked through. Add extra olive oil if needed.
3- Add the rice and let it soak up the liquid in the pan.
4- Add the water, stock, tomato puree and season, (you won’t need much if any salt and chorizo is super salty already) bring to a boil and simmer uncovered for around 15 minutes or until rice is cooked. Stir occasionally and add additional water if needed so the rice isn’t dry.
5- Add the spinach and peas and cook for a further few minutes.
6- Add a squeeze of lemon juice, give it a stir, and you are good to go!
7- Enjoy with a wine/sangria/Estrella and be transported to sunny Spain.
Let me know if there are any other recipes you’d like to see!