Paella - My Style

I remember the first time I ever had Paella – it was at 7 Portes  in Barcelona where they serve their paella in a pan with nice crusty bits at the bottom. So it was the real McCoy.

My version of Paella is, of course, quite different from the original. To start with, I use my cast iron casserole instead of proper paella pan and turmeric instead of saffron - but if you have saffron at hand, do use it. However, my version is easy without too much fuss.

For 4, you will need:
400 grams skinless chicken meat (I prefer thigh meat), cut into pieces, 3-4 cm
100 grams chorizo, sliced thickly
100 grams mushrooms, sliced
½ red capsicum, sliced
2 garlic cloves, crushed and chopped
3 – 4 medium size tomatoes, chopped roughly
1 cup frozen peas
Zest of 1 lime
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon chopped coriander or parsley leaves
Cracked black pepper
1 cup rice (if you have Arborio, use it but I use Thai Jasmine rice)
2 cups chicken stock
Olive oil to fry

Fry capsicum with olive oil in thick pan or casserole on medium heat until soft and set aside.
Seal the chicken piece in the pan until brown, add chorizo and fry further for a few minutes. Set aside.

Add more oil in the pan, fry garlic until fragrant. Add mushrooms, fry until soft then add tomatoes and capsicum. Let it bubble for 3-4 minutes then add peas. Stir the mixture around a bit longer. Add rice, chicken and chorizo. Add turmeric, paprika and lime zest. Turn the rice well until it is coated with the other mixture in the pan. Add stock, stir briefly and let it boil. Place the lid on the pan or casserole and reduce the heat. Cook for 25 -30 minutes. Remove from heat and stand undisturbed for another 10 minutes. Sprinkle with chopped coriander and black pepper before serving.

que aproveche!