SPANISH LEMON PAELLA
COOKBOOK: Mag Recipe
My favourite paella recipe so far! I had friends over and this recipe happened to appear! I was totally excited to make it and it turned out finger licking good! Cooking paella is like cooking a rice dish in a big flat pan.
The trick to cooking rice is to keep it moist with stock or water until the last couple of minutes of cooking. Rice loves liquid and will absorb it in no time.
Please note: This recipe is for the use of a small hot plate paella pan. I had times the recipe by 4 and served 10-12 guest.
Olive oil for frying
1 red onion, sliced thinly
100g chorizos, thinly sliced
4 shallots, sliced
1 1/2 cup arborio rice
1.2 litres of heated chicken stock
1 1/2 teaspoon of lemon & pepper seasoning
2 teaspoons of saffron
4 cups marinara mix
1 cup of chopped tomatoes, canned
1 cup frozen peas
Heat oil in pan, fry up the red onion and spring onions. Add the rice and mix well until all grains are coated. Add liquid, one cup at a time. Stir to allow the rice to absorb stock.
Add chorizos, saffron and tomatoes, and a little more stock, mix and allow it to cook for 5 mins.
Add seafood marinara and parsley and extra stock if a little dry. Add lemon & pepper seasoning and mix well. Cook for a further 5 mins
Add peas and if it is starting to dry up, add a little more stock. It should have enough stock to be seen in the dish. Cook for a further 2-4 mins and turn to allow rice to now absorb all juices.
It is now ready to serve.