Paella: the Original One-Pan Dish: Over 50 Recipes for the Spanish Classic by Omar Allibhoy

Author:Omar Allibhoy
Language: eng
Format: epub
Publisher: Quadrille
Published: 2023-01-30T00:00:00+00:00

ARROZ A LA INGLESA

THE LAZY PAELLA

SERVES 4

PREP 5 MINUTES

COOK 40 MINUTES

After living in the UK for 18 years, I’ve learned that the British want quick and easy solutions for dinner. This recipe is a super-easy midweek recipe, as the star ingredients come directly from your supermarket in easy-to-manage pieces, meaning minimal prep! Some purists would say that the use of chorizo in this recipe is controversial, but sometimes you just need to work smarter, not harder.

1.5 litres (6 cups) chicken stock (for homemade)

0.3g saffron

100ml (scant ½ cup) extra virgin olive oil

500g (1lb 2oz) chicken wings

150g (5oz) mini chorizo sausages

100g (3½oz) mangetout

4 garlic cloves, finely chopped

1 tbsp sweet smoked paprika

1 large tomato, grated

400g (2 cups) Spanish paella rice

Salt, to taste

Heat the chicken stock in a saucepan over the lowest heat and crumble in the saffron. Keep warm over the lowest heat.

Heat the olive oil in a paella pan over a high heat and add the chicken wings. Fry for 5 minutes, then add the chorizo and fry for a further 5 minutes, or until golden in colour. Season with salt.

Add the mangetout and garlic, closely followed by the sweet smoked paprika and the grated tomato, and cook for about 2 minutes until the oil starts to separate from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.

Carefully add the hot stock to the pan and give it a good stir to distribute the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook over a high heat for 10 minutes, then give it a good shake to flatten the paella, and continue cooking over a low heat for the next 8 minutes, without stirring. Let it rest off the heat for 5 minutes before eating it.

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