Paella

Name: Paella
Cook time: 40 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 200 g dry-cured chorizo; 1 tbsp olive oil (if needed); 1 red pepper; 1 yellow pepper; 1 tbsp paella seasoning (or 1 tsp each of paprika, dried rosemary and dried thyme); 300 g risotto rice; 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 chicken stock cube; 100 g frozen petit pois

Serves 4–6

Cook: 40 mins

Dairy Free

Serves 4

200 g dry-cured chorizo

1 tbsp olive oil if needed

1 red pepper

1 yellow pepper

1 tbsp paella seasoning or 1 tsp each of paprika, dried rosemary and dried thyme

300 g risotto rice

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 chicken stock cube

100 g frozen petit pois

Method

Step 1

Prep: Dice the chorizo and peppers.

Step 2

Put a large, heavy-based casserole on a medium heat without any oil. When it’s good and hot, add the chorizo and cook for a few minutes, until it has released its oil and is starting to get crisp. Using a slotted spoon, transfer to a plate and set aside.

Step 3

Add some olive oil if you think the chorizo hasn’t released enough of its own oil, then add the peppers. Cook for 8–10 minutes, until softened.

Step 4

Add the paella seasoning.

Step 5

Add the rice and stir to coat it in the oil.

Step 6

Stir in the Ballymaloe 100 Recipe Sauce. Fill the jar halfway with water, then swish it around to catch any sauce still clinging to the sides of the jar.

Step 7

Pour this into a measuring jug, then top it up with more water to bring it up to 1 litre. Add this to the casserole along with the chicken stock cube and the chorizo.

Step 8

Bring to a boil, then immediately reduce the heat to low and cover with a lid.

Step 9

Cook for 20–30 minutes, stirring often, until the rice is tender and has absorbed all the liquid.

Step 10

Stir in the frozen peas and cook, uncovered, for a final 5 minutes.

Chef's Tips

Divide among wide, shallow bowls and garnish with chopped fresh parsley. Serve with lemon wedges on the side for squeezing over.

Serving Suggestions & Notes

Want to be quicker?: Leave out the peppers to bring the cooking time down by 10 minutes. | Go Veggie: Swap the chorizo for smoked tofu-cubes or veggie chorizo and proceed as above. Make sure to use a vegetable stock cube. You can add more vegetables too when roasted the peppers, e.g. courgette, green beans or chickpeas.