Midweek Paella

This is a great way to use up a spare chicken breast or piece of pork hiding in your freezer, chorizo keeps for ages in the fridge or freezer so it’s not an extravagant meal.  If I’m making this dish at the weekend I would use mostly fresh seafood, clams, mussels and squid picked up at the fishmonger.  However this recipe is really easy and quick for after work.  You also don’t need a paella pan, I use a large frying pan when making this at home.

Quick note: where a risotto and paella differ is in the stirring of the rice, a creamy risotto is stirred constantly which releases the starch from the rice and gives it a creamy texture.  Paella should be left unstirred as much as possible to keep the rice short and separate, ideally the very bottom of your paella should catch slightly providing a lovely crust which is my favourite bit! 

Serves 2
Preparation time: 10 minutes

Cooking time: 35 minutes

1 onion

100g chorizo (I use half a chorizo ring)

250g of pork fillet/chicken breast or combination of both

Pinch of saffron

1 pint chicken stock (stock cubes are fine)

150g Paella rice

50g frozen peas

1 or 2 tbsp olive oil

1 lemon                                       

Chop the chicken or pork into fine strips and fry them in your frying pan with a tablespoon of the oil.  After a few minutes and once the meat is brown remove it from the pan and set aside.

Roughly chop the chorizo and fry this over a gentle heat, chop your onions to a medium dice and add these to the pan as well.  You shouldn’t need any oil as the chorizo leaks a lot out but if you think it is too dry and is not frying then by all means add the second tablespoon of olive oil. 

After a few minutes add your paella rice, toss the rice in the oil and then add your stock and saffron.  Give a gentle stir or better still just gently shake the pan to mix everything together then after about 5 minutes add the browned meat in amongst the rice.

Leave to simmer on a low heat while the rice cooks, you might need to rearrange your rice gently if the middle is cooking faster than the sides.  After about 20 minutes taste the rice, you need to use your head with this, if the rice is still chalky and undercooked but the pan is very dry then add some more stock and cook until tender.  Also at this stage, add in your peas and leave them for 5 minutes or so to heat through. 

Serve in bowls, garnished with optional parsley if you have any, squeeze with lemon and enjoy!