Spanish Paella

paellaShopping List
4x 500ml – Mordeough Kitchens Chicken Stock
1x 500ml – Raw Materials Pasta Sauce Tomato
3tsp Bolero Smoked Paprika Sweet
1x 500g – Santo Tomas Bomba Paella Rice
500ml – Valdezarza EVO Oil
2 tbl 4yr Capirete Sherry Vinegar
1g Saffron
200g – Chicken Thigh – diced
1 – Brown Onion – diced
2 – Red Capsicum – diced
2x – Chorizo sliced
300g – Peas (Fresh or Frozen)
2x Galric Cloves
Half Parsley Bunch – chopped
Murrary River Salt & cracked black pepper
2x Lemon – quartered

Paella is all about simplicity and the quality of rice must shine. A true paella calls for short grain rice, which has the ablity to absorb cooking liquid and form a crust while retaining its shape.

Never stir a Paella once the rice has been added just gently nudge the ingredients. Paella should only ever be cooked over the stove never in the oven and is traditionally eaten straight from the pan. While it can be made in a frying pan, it’s a good idea to invest in a caldero or paella pan. Its shape give the largest possible surface area to create the highly price crust on the base (the soccarat).

Paella of Chickeen & Chorizo
Prep 20 mins – Cooking 50mins – Serves 8

2 tbl Valdezarza EVO Oil
2 garlic cloves – chopped
200g chicken thigh – diced
2 chorizo – sliced
3 tsp Bolero smoked sweet paprika
Murray River salt & cracked black pepper
500g Raw Meterials tomatoe pasta sauce
500g Santo Tomas Bomba paella rice
2lt Moredough Kitchens chicken stock
1 brown onion – diced
2 red capiscum – diced
2 tbl Capirete sherry vinger 4yr
300g peas
1g saffron
2 tbl flat leaf parsley – hopped
2 lemons – quartered

Over a medium heat gently fry the onion, garlic and capsicum in the oil until soft. Add the sliced chicken and chorizo and fry until golden. Deglaze the pan with sherry vinger to pick up the cooked in bits. Stir through the paprika, saffron salt & pepper then the pasta sauce – cook for 3 minutes or until the sauce thickens. Add the rice & half the stock. Gently bring to a simmer. Cook over medium heat, without stirring for 10-15 mins anding stock to the pan when it is looking dry. Add peas & parsley and cook for another 8-10 minutes or until the rice is tender & the stock is absorbed. Stand for 10 mins before garnishing with lemon quarters and serving.

Vegetarian! No worries! Use artichoke hearts, fresh chopped tomatoes, olives and mushrooms as main ingredients and use MK vegetable stock. Add mussels, prawns, firm white fish, tuna or calimarri once the rice is halfway there – gently nudging in the product rather than stirring and disrupting the soccarat. Take out the meat products and just use seafood with the MK Fish Stock.