If you thought making a paella involved constant attention and meticulous fussing, this is not that recipe. All made in a large frying pan, preferably one with a lid. This is for two people (generous portions), easily scaled.
- 0.5 onion, chopped
- 0.5 red pepper, chopped
- 1 clove garlic, crushed and chopped
Put oil in the pan and saute the above for a few minutes until soft.
- 50g chorizo, cubed
- 1 chicken breast, cut into strips – or monkfish, bass, gurnard for the 100% seafood version
Cook until the chicken colours
- 175g paella rice
Add to the pan and swill around for a minute
- 50ml white wine
- pinch of saffron
- 1 tsp fresh thyme leaves
Add to the pan and sizzle for a minute. Season with salt and pepper.
- Make up 500ml stock (chicken, veg or fish)
Add 300ml to the pan, get to bubbling and put the lid on. Cook for 15 minutes. Check every few minutes after the halfway mark and add a splosh of stock if it is drying out. After 15 minutes check the rice, if it is still a bit hard cook a few minutes more. It still needs to be slightly wet but not liquidy.
- 2 squid tubes, sliced into rings
- handful of frozen peas
- 6 cherry tomatoes quartered
- 4 langoustines or 4 large or 6 medium prawns
- Optional – a few shellfish such as clams or mussels
Add to the pan and keep the heat on for two minutes with the lid on. Turn the heat off, lid still on, and leave for 3 minutes.
- Chopped fresh parseley
- Quartered lemon