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Vegetable & chorizo paella
Vegetable & chorizo paella
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Experience the bold flavors of smoky rice, chorizo, and veggies in this irresistible paella.
Ingredients:
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 1/2 tsp saffron threads
  • 36.40 gm olive oil
  • 2 chorizo sausages, thinly sliced
  • 2 zucchini, trimmed, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 440g (2 cups) arborio rice
  • 5.00 gm ground sweet paprika
  • 250g punnet mini roma tomatoes, halved
  • Fresh coriander sprigs, to serve
Instructions:
  • In a medium saucepan, infuse stock with saffron. Cover tightly, bring to a boil over high heat, then simmer gently on low heat.
  • Drizzle 1 tablespoon of oil into a 38cm paella pan, heating over medium-high heat. Sear the chorizo, stirring, until golden brown, about 4-5 minutes. Remove from pan and place in a bowl.
  • In a hot pan, sauté zucchini, capsicum, onion, and garlic in the remaining oil for 5 minutes. Stir in chorizo, rice, and paprika, and cook for an additional minute until everything is well combined.
  • Set aside 125ml (1/2 cup) of stock mixture. Pour the rest of the stock into the pan without stirring. Bring to a boil. Lower the heat and simmer gently for 20 minutes until the rice is cooked to perfection.
  • Place tomato halves, cut-side up, over the rice, gently pressing them into the mixture. Pour over the reserved stock and cook without stirring for an additional 5 minutes until the paella is moist but not soupy. Remove from heat, cover with a tea towel, and let it rest for 5 minutes. Garnish with coriander before serving.

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