Seafood and Chorizo Paella
This recipe came about as I had some odds and ends in the freezer that needed using up. One of my new favorites. Serves 2 people ( or 1 greedy one!)
- 200g paella rice
- 2 uncooked chorizo sausages - each about 10cm long, skinned and roughly diced
- 2 medium squid tubes (and tentacles) cleaned and cut into 1cm hoops
- 6 raw, shelled, large tiger prawns
- 6 medium queen scallops, sliced in half horizontally
- 1 medium long shallot, roughly chopped
- 2 cloves of garlic, finely chopped.
- ½ a long mild red chilli, finely chopped
- 100g fine green beans, sliced into 2cm lengths
- ½ a long sweet red pepper, sliced cross ways into 1cm wide strips
- 500ml hot chicken stock
- 100ml dry white vermouth
- a good pinch of saffron
- 1 tbsp olive oil
- flaked sea salt
- black pepper
- Add the saffron to the hot stock and let it steep for 1o minutes.
- In a deep sided saute pan, gently fry the chorizo until it starts to brown a little and releases some of it's fragrant fat and juices into the pan.
- Add the shallot, chopped chilli, and garlic and gently fry them for 2 or 3 minutes until soft, but not browned.
- Add the rice, and a pinch of salt, and stir it around the pan until it is coated with the oil and juices and mixed with the chorizo, shallot, and garlic. Fry gently for 1 minute.
- Add the vermouth and scrape up any bits from the bottom of the pan. Cook gently for another minute.
- Add the green beans and sweet red peppers, and pour in the stock and simmer for 10-12 minutes, stirring now and then. Some paella rice takes longer than others, but what you are aiming for is almost cooked with a little liquid left.
- Now add the seafood and mix well with the rice. Let it continue cooking for another 2-3 minutes. This should be enough cook the seafood perfectly, and absorb the remainder of the liquid. Cook a little longer if required.
- Season with black pepper and serve with a dressed green salad.