Paella

Name: Paella
Ingredients: 1 tablespoon olive oil; 100 g chorizo sausage, diced; 1 large onion, finely diced; 2 garlic cloves, crushed; 500 g arborio rice; 1 tablespoon sweet smoked paprika; 12 teaspoon saffron thread; 400 g chopped tomatoes; 1 liter chicken stock; 200 g marinated artichoke hearts; 1 cup frozen peas; 500 g mussels, cleaned, de-bearded; 100 g ham, shredded

13 ingredients

7 steps

Ingredients

1 tablespoon olive oil
100 g chorizo sausage, diced
1 large onion, finely diced
2 garlic cloves, crushed
500 g arborio rice
1 tablespoon sweet smoked paprika
12 teaspoon saffron thread
400 g chopped tomatoes
1 liter chicken stock
200 g marinated artichoke hearts
1 cup frozen peas
500 g mussels, cleaned, de-bearded
100 g ham, shredded

Directions

1

Heat oil in a large frypan, add chorizo and cook over medium heat, stirring for 2-3 minutes or until crisp.
2

Add onion and garlic and cook until soft.
3

Add rice, paprika, saffron, tomato and stock.
4

Turn heat to low and cook for about 20 minutes, stirring occasionally.
5

Add quartered artichokes, peas, mussels and ham.
6

Cook, stirring to prevent paella from catching, for a further 5-6 minutes or until mussels open (discard any that have not).
7

Serve with lemon wedges if desired.