THE MONTHLY RECIPE - (July 2010)

Paella

This easy meal is ideal to have ‘Al fresco’ on a sunny summer day. It can also be cooked on top of a heated barbecue.
 
Ingredients
1 dessertspoonful olive oil
1 small onion or ½ leek, sliced
50g chorizo sausage, chopped
½ teaspoon turmeric
150g long grain rice
½ litre fish or chicken stock
100g frozen peas
200g frozen seafood mix, defrosted
Black pepper
Lemon wedges to serve
 
Method
 
1. Heat the oil in a deep frying pan. Add the sliced onion or leek and soften for 5 minutes without browning.
 
2. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils then pour in stock. Bring to the boil and simmer for 15 minutes stirring occasionally.
 
3. Add the peas and cook for 5 minutes then check the rice is cooked and stir in the seafood to heat through for 1-2 minutes.
 
4. Check the seasoning and add pepper if required...Serve immediately with lemon wedges.
 
Diced chicken can be used instead of Chorizo sausage and for a special occasion add a few shell or cooked whole prawns just as you serve.