The perfect Paella (well in my opinion anyway) is one thats made with good quality chorizo, has a good kick of authentic Spanish spice and is just a little but saucier than the traditional Paella.
This recipe was especially developed for The Pretty Blog
Photographer: Catherine Mac
Recipe development and styling: Luisa Farelo Hayes
2 tbsp (30ml) olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
1 tbsp (15ml) NoMU Spanish Rub
1 chorizo sausage, thinly sliced
1 cup (250ml) Arborio rice (risotto rice)
¼ cup (60ml) dry white wine
Pinch of saffron
1L (4 cups) good quality chicken stock
8 prawns, de-veined
200g calamari, sliced
300g king-klip, cubed (or any white fish)
12 black mussels, cleaned
½ cup (125ml) peas
100g black olives, pitted
15g parsley, finely chopped
1 lemon, cut into wedges
Heat a heavy based saucepan (paella pan is best) over medium heat with olive oil and gently fry onion, garlic, NoMU Spanish Rub and chorizo for about a minute.
Add rice and sauté for a further minute until rice becomes translucent.
Add wine and stir until absorbed.
Add saffron to stock and bring to a simmer.
Slowly add hot stock and cook gently over medium heat until rice is just underdone.
Place prawns, calamari, king-klip, mussels (having discarded any that are opened already) and peas over rice and cover with lid.
Allow to cook for about 8 – 10 minutes or until fish is just cooked and the mussels have steamed open.
Scatter with olives and chopped parsley and serve with lemon wedges.