Spanish Paella
A blend of herbs, spices and seasonings infused in sunflower oil, for making rustic Spanish-style paella.
Ingredients
Preparation
10 mins Prep Time 40 mins Cook Time
10 mins Prep Time
40 mins Cook Time
Fry the onion and chorizo for 4-5 minutes, or until lightly browned.
Add the chicken and fry for 2-3 minutes, stir in the rice and fry for a further minute. Mix the sachet contents with the water, stir into the pan with the red pepper and peas. Bring to the boil, stirring. Reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the rice is tender, stirring occasionally.
Delicious served with a crisp green salad.
As a Spanish person living in the UK, I think this approach to Spanish Paella is insulting. First of all, you would NEVER put chorizo and prawn together it is like joining mint and tuna. Real paella is made with a special variety of rice, called 'bomba' rice, which is shorter and rounder than risotto. I understand you're trying to offer an alternative but risotto rice is just not it. With regard to Sarah's Gray comment, I could not agree more. Paella is not meant to be spicy, that is not the intention of it. It should not have chilli nor paprika. It is okay to have peppers, onions and garlic.
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