Ever since I was 11, and my parents first took me to Spain, I have loved Paella. Every nation has it’s big old stew to use up any leftover meat, and this one for me is better than a curry, a stew, or a tagine any day. Hearty, rich and garlicky, a lot of the best things about Spanish cookery are here in this meal. Though beware, it is a carb monster, and you’ll be good for nothing but sleep afterwards!
- Arborio rice
- Mixed Seafood- whatever’s cheap, or takes your fancy.
- Chicken stock cubes- you need a lot, don’t go wasting money on expensive stock or use up your own stock, which could be put to better use!
- Lemon juice
- Peas, peppers, tomatoes, other light and fruity veg (optional)
This is simple and I make a ton of it, so I don’t have to bother thinking about lunch for a few days. Spanish, quick and tasty.
Fry off about half an onion and three cloves of garlic till it’s good and soft. Chuck in a lot of turmeric and some paprika, then some of the rice on top of that and stir it up good. If you’re rich, add saffron.
Add three times as much chicken stock as you did rice, and all the seafood, chorizo and veg. Simmer till the stock has been soaked up. Stir in some lemon juice and salt and eat.