Ingredients
- 4 tablespoons extra-virgin olive oil
- 4 small yellow onions, finely chopped
- 4 garlic cloves, minced
- 1 sweet pointed red pepper, chopped
- 1 x 400 g can organic diced tomatoes
- sea salt, to taste
- 2 teaspoons smoked paprika pimentón dulce (alternatively sweet paprika)
- A good pinch of saffron threads
- 2 cups Spanish paella rice (or risotto rice, such as Arborio or Carnaroli) (400 g)
- 1 cup dry white wine (optional for depth of flavour, 250 ml)
- 3 cups chicken stock, heated (plus more if needed) (750 ml)
- 1 x 400 g can artichoke hearts, drained and quartered (see tips)
- 1 cup frozen peas (150 g)
- 300 g chorizo, sliced (4 small sausages)
- 10 jumbo tiger prawns, deveined, in their shells
- 3 tablespoons chopped flat-leaf parsley, to garnish
- 1 lemon, cut into wedges, for serving
Instructions
- Heat the oil in a 34 cm paella pan over medium heat. Add the onions and sauté until soft, stirring often, for 5-6 minutes.
- Stir in the garlic and red pepper. Before it begins to color, add salt to taste, smoked paprika, and saffron. Stir well and cook for 2 minutes. Add the rice, stir well and cook until well coated and glossy (1 minute).
- Add the wine and stir to combine. Increase heat to medium-high and cook until reduced, stirring a couple times. Add the tomato and warmed broth. Season with salt. Stir in artichokes and frozen peas. Bring to a simmer. Stir well a few times and spread the rice out evenly in the pan. If the broth has been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady simmer. The rice should be completely covered by the broth. Do NOT stir again — the paella must cook undisturbed — this is key.
- Let it cook another 20 minutes at medium heat. (if needed add a little broth to keep the rice submerged until the rice on the top is al dente).
- Meanwhile, in the last 10 minutes, slowly heat a grill plate, to cook chorizo and prawns.
- Brush lightly with oil, then add the chorizo and cook, turning occasionally, until golden brown on both sides, about 5-6 minutes. Halfway through, add the prawns to same grill plate, and cook, turning occasionally, until cooked through, about 2 minutes per side, depending on size (if using a skillet, cook the chorizo and prawns in batches).
- Top the paella with the chorizo and prawns. Let paella rest 5 minutes, covered with a large piece of foil (or lid if you a big one) before you dig in.
- Top with parsley and season with sea salt. Serve with lemon wedges. Enjoy!
Nutrition
Video
Notes
- I like to use marinated artichokes from my local farmers market or delicatessen (4 whole hearts, quartered)
- The rice at the bottom of the pan will develop a golden crust. This is called soccarat (meaning “to toast lightly”) and is the best part of this dish.
- I recommend also garnishing this traditional rice dish with a little lemon zest and add a squeeze of lemon before serving.