Spring Lamb and Chorizo Paella-style Rice

Spring Lamb and Chorizo Paella-style Rice

Spring Lamb and Chorizo Paella-style Rice

  • 1 onion, finely chopped

  • 1 teaspoon Schwartz Garlic Powder

  • 1 pinch saffron strands

  • 500 grams diced lamb

  • 500 millilitres lamb stock

  • 2 teaspoons Paprika

  • 1 tablespoon sriracha sauce

  • 80 grams diced chorizo

  • 250 grams Spanish paella rice

  • 1 red pepper - chopped

  • 1/2 can choped tomatoes

  • 300 millilitres boiling water

  • olive oil

  • lemon wedges and chives to serve


  • 1 Heat the stock and stir in the saffron strands. Leave for 15-20 mins
  • 2 Mix the sriracha sauce with the Schwartz paprika and then marinade the lamb for as long as possible.
  • 3 Add one tbsp olive oil to the paella pan and fry the chorizo for 1-2 minutes until crispy on the outside. Remove with a slottd spoon to some kitchen towel
  • 4 Add the lamb to the same pan and brown all over and then cook for a further minute or so - around 4-5 minutes depending on the size of the chunks. Remove the lamb to a plate
  • 5 Add the onion and Schwartz garlic powder to the paella pan with 2 tbsp oil and sweat until soft. Add the chopped red peppers and one extra tsp of Schwartx paprika. Continue stirring for another 2-3 minutes.
  • 6 Now stir in the Spanish rice making sre the heat is turned up. THe rice should be nicely coated in the onion and oil mix.
  • 7 Add the saffron infused stock to the pan, and stir in the chopped tomatoes and the boiling water. Scrape any bits off the bottom of the pan so that everything is mixed in well.
  • 8 Cover and immer for 10 minutes or until the rice is cooked.
  • 9 Remove the paella from the heat. Arrange the lamb and chorizo on top of the rice. Pkace the pan under the grill for 5 -6 minutes.
  • 10 Remove from grill, add the lemon wedges, chives and Schwartz crushed chilli and serve immedialtely.