Pretender's Paella
This will transport you from anywhere in the world to the Spanish sea front.
Ingredients
- 60 ml Alcohol White Wine, Gin or you could use Water
- Pinch Saffron
- 1.5 tbsp Garlic Oil
- 1 Onion
- 130 grams Bomba Rice or any short grain rice
- 1 Red Pepper
- 100 grams Chorizo approx. half a Chorizo Ring
- 2 Cooked Chicken Legs Breast does work but can dry out
- Good Shake Frozen Petit Pois
- 300 ml Hot Chicken Stock Recipe
Instructions
- Pour the Alcohol of your choosing (or water) into a small pan. Bruise the Saffron strands in your palm and add to the liquid. Put over a low heat to warm but not to boil, once bubbles appear it can come off the heat and steep.
- Prep time: Peel and finely chop the Onion, slice the Chorizo into discs, dice the Red Pepper & Cut the chicken into pieces.
- Heat the Garlic Oil in a pan – I use a traditional paella pan, however first made this in a large saucepan.Add the onion and soften for 5 mins on a medium high heat.
- Throw the rice in with the onions and the oil and make sure it is all slicked in the oil, stirring constantly.
- Add in the Chicken, Red Pepper, Chorizo, Petit Pois and stir to distribute.Pour in the Saffron and Alcohol.Add the stock – I swill out the saffron pan with some stock as well to catch every bit of saffron flavour.
- One final stir to combine and bring to a bubble then reduce the heat to your lowest simmer and leave it be for 25-30 mins without stirring.Once all the liquid is absorbed your Pretenders Paella will be ready to be devoured You can stir with a fork and a fork only.
- Serve with a squeeze of lemon, sometimes I char lemon wedges if I’m feeling fancy. Also to keep on theme a jug of sangria would be the perfect partner to your Pretender’s Paella.