Ingredients
2 tbsp of Olive Oil
1 white onion, finely chopped
1 red pepper, sliced
150g of chorizo, chopped
1 tbsp of smoked paprika
2 tsp of dried garlic or 4 sliced garlic cloves
300g of paella rice
500ml of chicken stock or veg
200ml of dry white wine
1/2 tsp of salt
500g of seafood fresh or frozen
200g of frozen peas
1 lemon, 1/4 zest and juice
handful of fresh parsley
Directions
Warm the stock for around 5 minutes
Add a pinch of saffron to the stock and leave to infuse for 15 minutes
While the stock is infusing, fry off the chorizo, onion and pepper in olive oil for 5 minutes until translucent
Add the garlic and smoked paprika to the stock
Toast the paella rice in the pan with the onion and pepper for a few minutes
Pour in the stock followed by the white wine and cover, simmering for around 15 minutes until most of the liquid is absorbed
Add in the seafood and peas and cover to simmer for around 7 minutes until the seafood is cooked
finish the paella off with lemon zest, juice and parsley
