Paella

Even though Sofia and hubby are off on an extended European adventure, she found the time to rush this modified Spanish paella recipe through to us so that we'd not be without a new taste sensation at the onset of spring.

Paella originated in Valencia in the mid-19th Century, with many of us presuming paella to be Spain's national dish. However, most Spaniards consider it to be a regional Valencian dish. In its early days, one just threw in left overs or whatever was in season. Now, it's a versatile dish that can contain whatever ingredients you fancy. 

Variations include mixed paella and seafood paella − this is a dish only restricted by your imagination. Each variation can depend on your mood, what you've been eating over the past few days, or what ingredients are in season.

Generous servings for four

Ingredients

  • 250 gms chorizo sausage (see note)
  • 1 tablespoon olive oil
  • 500g chicken thigh fillets, trimmed, cut into 5cm pieces
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, finely diced
  • 1 teaspoon turmeric
  • 1½ teaspoons ground cumin
  • 1½ cups long-grain white rice
  • 400g can chopped Italian tomatoes
  • 2 cups chicken stock
  • 1 cup frozen peas
  • ½ cup flat-leaf parsley leaves, roughly chopped

Method

Step 1

  • Heat a large heavy-based frying pan over medium-high heat
  • Add sausage
  • Cook for four minutesor until browned, turning
  • Remove to a plate
  • Cut into 1cm-thick slices

Step 2

  • Reduce heat to medium
  • Add oil and chicken to frying pan
  • Cook for 2 to 3 minutes each side or until golden
  • Add onion, garlic and capsicum
  • Cook, stirring, for 2 to 3 minutes or until soft

Step 3

  • Add turmeric, cumin, rice, tomatoes and stock to frying pan
  • Stir until well combined
  • Bring to the boil
  • Reduce heat to low then cover
  • Simmer for 15 minutes, stirring occasionally, or until rice is tender

Step 4

  • Remove lid and stir through peas and sausage
  • Cook for a further 1 to 2 minutes or until heated through
  • Sprinkle with parsley
  • Serve

Sofia's tip

  • Chorizo sausages are spicy sausages. Look for them in the deli section of your supermarket or from delicatessens

Recipe and image source

Super Food Ideas − June 2004
Recipe by Dixie Elliott
Image by Louise Lister