Paella

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

Method

1. Prep: Dice the chorizo and peppers.
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.
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.
4. Add the paella seasoning.
5. Add the rice and stir to coat it in the oil.
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.
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.
8. Bring to a boil, then immediately reduce the heat to low and cover with a lid.
9. Cook for 20–30 minutes, stirring often, until the rice is tender and has absorbed all the liquid.
10. Stir in the frozen peas and cook, uncovered, for a final 5 minutes.

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