Go Back
Print
Paella
A one pot dinner of rice, with a saffron scented stock, a little Spanish sherry and making use of leftover vegetables and meats.
Servings: 2 people
: 882 kcal
Author: Just Jo
Ingredients
  • 125 g risotto rice although there is no reason why you can't use paella rice such as bomba
  • 2-4 tbsp sherry amontillado or pedro ximenez are worth trying
  • 1 red onion finely chopped
  • 4-6 mini chorizo sausages the raw sort, chopped into discs
  • 1 raw red pepper or 1 roasted from a jar
  • 1 can of sweetcorn or 2 large handfuls of frozen peas
  • 1/4 - 1/2 tsp saffron
  • 600 ml stock vegetable or chicken
  • 2 tbsp chopped parsley
  • 1 medium squid tube sliced into 1cm thick rings
  • 1 lemon juiced
  • 2 tsp olive oil
  • Salt and pepper
Instructions
  1. Put a wide and shallow casserole or saucepan on medium high heat on the hub and add in the chorizo and chopped onion. Cook for 5- 10 minutes until the oil is released from the sausage and the onions softened.
  2. Add in the raw pepper if using a raw one (if using a roasted red pepper from a jar, just chop and add it with the squid as it doesn't need cooking, just reheating).
  3. Stir in the rice, followed with the sweetcorn or peas then once slick with oil, add in the sherry.
  4. Pour in all the stock along with the saffron and turn the heat down to medium-low and quickly put on the lid. Set the timer for 20 minutes.
  5. Meanwhile quickly toss the squid in the olive oil, 1 tbsp lemon juice and salt and pepper - set aside.
  6. When the timer is up, check the rice - if needed, add a little more stock and cook a few more minutes but if it's translucent, turn off the heat, lay the squid and it's marinade on top and replace the lid. Set the time for 5 minutes before removing and checking the fish is cooked.
  7. Serve sprinkled with extra lemon juice and the freshly chopped parsley.
Recipe Notes

Note risotto rice can be very variable in the amount of liquid it needs to cook and the time it takes to cook. It's always worth having a little more stock on hand in case the rice needs a touch more.
Don't slice the squid too thinly or it will over cook and toughen up.
Fresh peas would be a real treat if you have some in your garden.