Quick pea and chorizo paella recipe
by Mark Sargeant |
3 comments |
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Not the traditional paella, but close and just as delicious. Hot-smoked fish is actually cooked all the way through, so I would just flake the salmon in large chunks over the finished rice and let the heat warm it gently. My home-made salami recipe goes perfectly alongside, as it's very similar to chorizo.
At a glance
- Cuisine Spanish
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 30 mins
- Serves 4 people
Ingredients
- 1 tbsp Olive oil
- 1 Onion, peeled and sliced
- 1 Clove of garlic, peeled and crushed
- 110 g (3.9oz) Chorizo sausage or home-made salami, sliced
- 1 tsp Smoked paprika
- 300 g (10.6oz) Long-grain rice
- 1 l (1.8pints) Hot white chicken stock
- 200 g (7.1oz) Frozen peas
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 250 g (8.8oz) Hot-smoked salmon fillet. skinned and flaked
- 1 Lemon, cut into wedges
Step-by-step
- Heat the oil in a deep frying pan and cook the onion and garlic for 5 minutes without browning. Add the chorizo and fry until it releases it oils, then stir in the smoked paprika and rice.
- Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes, stirring occasionally. Tip in the peas and cook for about 5 minutes more, until the rice is done.
- Check for seasoning and serve immediately, finishing with the flakes of salmon and lemon wedges.
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Comments
by scrummilicious | on 18 April 2012
I made a Paella only the other day and the sticky bits of rice at the bottom were the best part. Try not to stir it...however hard that may be and a crust will form at the bottom of the pan. I definitely think that the smoked paprika gives it that extra little kick ontop of the spicy chorizo and accentuates the flavours.
by Andrew Morris | on 30 July 2012
Not a huge fan of shellfish but love chorizo and salmon...so had a go at this recipe at the weekend.
Shoved in some courgettes from the garden, left out the paprika and - hey presto - a very easy & mucho tasty cheat's paella.
Not sure about the suggestion from other lovefood readers not to stir the pot. I found that a decent stir made sure the rice was coated with all the deliciousness of the other stuff...so much so that the missus thought there was cream in there somewhere. There wasn't. Just the stock and oil wrapping themselves around everything else to conjure up a faux Spanish classic with the greatest of ease.
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