Sticky paella rice, with chunks of spicy chorizo sausage, squid rings and juicy king prawns, finished with fresh oregano and lemon wedges.
I finally got round to using my Paella pan from Barcelona, this weekend. I’ve made a chorizo and seafood paella, with prawns and squid. I would have really loved to put some fresh mussels or clams in this recipe, to make it much more like the paella I had in Barcelona, but I don’t live anywhere near a fishmonger, and you can only buy huge bags of them from the supermarket, so I decided to forgo the mussels. But I was still very pleased with the result!
This paella was really easy to make, as it doesn’t really need that much attention, you just need to check that it hasn’t gone dry every so often. Whenever I make paella, I have to resist the temptation to constantly stir it, as you would with a risotto. If you do stir it too much, it will end up tasting and looking like a seafood risotto (which isn’t necessarily a bad thing), but a traditional paella, shouldn’t be so creamy, and should have some chewy bits that have been stuck to the bottom of the pan while cooking!
The squid only needs a very small amount of cooking time, and using cooked prawns means the recipe is very easy to put together, but it looks wonderful when served at the table, and it tasted pretty good too! Definitely one to try when you have friends over, or even if you just fancy treating yourself!
Variations: Virtually anything could go in this paella! Some extra seafood would be great, like some mussels and clams, or crab. If you don’t want seafood, you could do a meaty paella with chorizo, chicken and sausage, or even rabbit.
Ingredients: Serves 4
- 1/2 a Red Onion
- 1/2 a Chorizo Sausage (200g)
- 3 Large Cloves of Garlic
- 300g Paella Rice
- 1 heaped tbsp of Smoked Paprika
- 1tbsp Tomato Puree
- 1litre Fish Stock
- 4 Baby Squid (200g)
- 300g King Prawns (cooked)
- 1 Red Pepper
- Salt and Pepper
- 1 Lemon, sliced into small chunks
- Fresh Oregano
- Garlic Bread, to serve
Slice the Chorizo into thick chunks, and finely chop the onion. Fry in a large sauté pan, over a low heat, until cooked through and the chorizo has started to colour. Then add the garlic.
Pour the rice into the pan, and fry for a few minutes, then add the fish stock, tomato puree and paprika. Simmer for 15 minutes, if all the stock evaporates, add some more water.
After 15 minutes, finely slice the red pepper and stir into the rice. If all the water/stock has evaporated, cover the rice with water again, and simmer for a further 10 minutes.
Meanwhile, slice the squid into rings, and fry in a very hot pan for one minute, set aside.
Once the rice is cooked, taste and season with salt and pepper. Then stir through half the squid and prawns, and remove from the heat.
Scatter the rest of the squid over the top of the paella. Place the remaining prawns and lemon wedges in a circular pattern. Sprinkle over some paprika and fresh oregano.
Serve the paella, in the pan at the table. Spoon a generous heap of paella into each bowl and enjoy!