A gorgeous medley of chorizo and seafood perfects Marcus Wareing's Paella recipe- a dish that will transport you to a sunny Spanish seaside.
Ingredients
Method
- Heat the olive oil in a large wok or paella pan. Add the onion and garlic and season with salt and pepper. Sauté over a medium-low heat until softened, stirring frequently. Add the chorizo to the pan and cook for a few minutes before adding the chopped pepper and paprika. Sauté for a further couple of minutes, stirring continuously.
- Add another good glug of olive oil. Stir in the paella rice and cook for another 2 minutes to gently toast.
- Whilst the paella is slowly sweating down, chop up the tomatoes. Add to the pan along with a squeeze of lemon juice, saffron and a good glug of sherry. Season well with salt and pepper.
- Cover tightly with foil, bring to the boil then turn down to a simmer for around 25-30 minutes (or according to packet instructions), without stirring.
- Add the seafood and fish on top, return the foil to cover and cook for a further 3-4 minutes, or until the fish, mussels, prawns and squid are cooked through and the rice cooked. Discard any mussels that do not open.
- Season to taste and scatter with chopped parsley to serve.
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