Being back home in Spain for few weeks gives me a chance to reconnect with my Spanish cooking.
This is one of my particular favourites, I hope you enjoy it too.
Paella is often view as Spain’s national dish but its origins are from Valencia. There are several versions depending on the region. This version contains meat but you can replace it with any kind of vegetable instead. This recipe is from Jamie Oliver, but I find it’s very similar to the one we cook at home.
What you need:
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 70grs of chorizo
- Flat-leaf parsley
- 2 chicken thighs (skinless and boneless)
- Olive oil
- Paprika (about 1 tsp) or saffron
- 1 red pepper
- 1 tbsp tomato puree
- Chicken stock
- 300grs paella rice – make sure it’s paella specific rice
- 100grs frozen peas
- 200grs frozen peeled cooked prawns
- 1 lemon
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
- Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put some oil into a large shallow casserole or paella pan on a medium heat.
- Add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up the flavour.
- Pour in 750ml of boiling water and add a pinch of sea salt and black pepper.
- Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot.
- Season and serve with lemon wedges on the side for squeezing over.
- You can also add boiled eggs cut in quarters and strips of cooked red pepper to decorate.
If you want to make it even more authentic make sure to have a nice glass of Spanish red wine!