This post is also available in: Suomi
Paella comes from the Valencia region, Spain. It is a real delicacy when the right varieties of rice are used, which absorb the liquid well. Paella can also be made with meat instead of seafood. Paella is the Spanish version of a “Hash” so you can put almost anything edible in it. Paella Valenciana includes chicken, crab and mussels. The recipe below is for a chorizo pepper paella.
PaellaPrint Add to Collection Go to Collections
- 3 dl bomba rice
- 300 g chorizo sausage
- 1 large onion
- 3 cloves garlic
- 2 carrots
- 1 bell pepper
- 2 dl kalamata olives
- 2 dl tomato puree
- 3 dl white wine
- 6 dl vegetable broth
- ¼ teaspoon saffron
- 1 dl olive oil
- 1 sprig rosemary
- salt pepper
- Peel and chop the onion + garlic. Take a large pan and start browning the onions slowly in the olive oil.
- Peel and dice the chorizo sausage and carrots. Toss them in the pan with the rosemary sprigs. Sauté for a while.
- Pour the wine into the pan and bring to the boil. Add the chopped tomatoes and the rice. Keep swirling the rice.
- When the paella starts to dry out add half of the vegetable stock and stir again and when it becomes dry again add more stock.
- Cut a few thin rings of paprika for garnish and dice the rest. When the rice is barely cooked (and the paella is still dripping), stir in the diced peppers and olives. Stir the saffron into the rice too and you’ll see how gorgeous the colour turns.
- Add a generous drizzle of olive oil. Stir and smooth the surface of the paella. Remove the lid, but let the paella rest in the pan for a few minutes.
- Finally, garnish the paella with pepper rings, olives and a sprig of rosemary and place in the pan on the table.
Nutrition (values are an approximate guide)
Last Updated on May 21, 2022 by Flavorado