This is a quick paella recipe, rich in meat and seafood, that simplifies the usually-complicated Spanish dish.
Ingredients
- 1 tbsp oil
- 25g butter
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 350g long-grain rice, rinsed in cold water
- Pinch of saffron threads (optional)
- Grated zest and juice of 1 lemon
- 600ml chicken stock, hot
- 200g raw chorizo, sliced
- 200g small squid, cut into rings
- 150g frozen peas, defrosted
- Handful fresh flatleaf parsley, chopped
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil and half the butter in a small casserole or flameproof dish with a lid. Fry the onion and garlic over a medium heat for 5 minutes until softened.
- 2. Add the rice and fry for 1-2 minutes until coated in the oil and butter, then add the saffron, lemon zest and hot stock. Bring to the boil, then cover with a lid and bake in the oven for 20 minutes until the stock has been absorbed.
- 3. Meanwhile, heat a frying pan over a medium-high heat. Add the chorizo slices to the pan and fry for 5-10 minutes until golden and cooked through, then remove from the pan with a slotted spoon. Add the remaining butter to the pan and increase the heat to high. Season the squid with sea salt and black pepper and fry for 1-2 minutes until just cooked. Set aside.
- 4. Remove the rice from the oven and stir in the squid, chorizo and peas. Check the seasoning, stir in the parsley and lemon juice, then serve.
Nutritional info
Per serving: 638kcals, 22.3g fat (9g saturated), 31.7g protein, 79.1g carbs, 4.2g sugar, 1.7g salt