Pretender’s Paella

This will transport you from anywhere in the world to the Spanish sea front.

Servings: 3

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Main Course

Spanish

Rice chicken holiday Lunch Spanish Paella Dinner Chorizo Saffron Supper Vacation

Instructions

1 Pour the Alcohol of your choosing (or water) into a small pan. Bruise the
Saffron strands in your palm and add to the liquid. Put over a low heat to warm
but not to boil, once bubbles appear it can come off the heat and steep.
2 Prep time: Peel and finely chop the Onion, slice the Chorizo into discs, dice
the Red Pepper & Cut the chicken into pieces.
3 Heat the Garlic Oil in a pan – I use a traditional paella pan, however first
made this in a large saucepan.

Add the onion and soften for 5 mins on a medium high heat.
4 Throw the rice in with the onions and the oil and make sure it is all slicked in
the oil, stirring constantly.
5 Add in the Chicken, Red Pepper, Chorizo, Petit Pois and stir to distribute.

Pour in the Saffron and Alcohol.

Add the stock – I swill out the saffron pan with some stock as well to catch
every bit of saffron flavour.
6 One final stir to combine and bring to a bubble then reduce the heat to your
lowest simmer and leave it be for 25-30 mins without stirring.

Once all the liquid is absorbed your Pretenders Paella will be ready to be
devoured You can stir with a fork and a fork only.
7 Serve with a squeeze of lemon, sometimes I char lemon wedges if I’m feeling
fancy. Also to keep on theme a jug of sangria would be the perfect partner to
your Pretender’s Paella.