Paella
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 homemade stock or 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 homemade stock or water 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.|Go to the Ballymaloe website for a homemade stock recipe!|For a healthier alternative, use wholegrain rice.
Served With
Rice