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Family Table Paella

Prep Time:

15 Minutes

Cook Time:

20 Minutes

Serves:

4-6 Servings

Level:

About the Recipe

A delicious meal to have round the table at home or even camping! Bursting with comforting flavour, colour and full of nourishing ingredients. It'll become a favourite meal in your home too, i'm sure.

Ingredients

1 3/4 cups Rice ( I used medium grain but you could use arborio or basmati too )

4 Cups Chicken stock ( Here, you can use powdered stocks or bone broth ) Make it up according to the instructions on the packet.

2 TBS olive oil

1 red capsicum chopped

1 punnet cherry tomatoes sliced in half or one can of chopped tomatoes

1 zucchini grated

6 button mushrooms chopped

1 leek or 1 red onion finely diced

1-2 garlic cloves sliced

2 heaped Tbs tomato paste

2 tsp paprika or smoked paprika 1/2-1 tsp chilli flakes if you like it spicy

2 bay leaves

A generous season of salt & Pepper Fresh flat-leaf parsley or coriander

Lemon wedges

6-8 Chorizo sausages




Preparation

Before I make this recipe, I soak my rice for a minimum of 2 hours, then drain until the liquid is clear. Soaking the rice helps cook it quicker & makes it fluffier - but this is totally optional.

In a deep dish pan on medium heat, add the olive oil and saute the onions, garlic & bay leaves for a couple of minutes.

Then add the zucchini, capsicum, mushrooms, tomatoes, paprika, salt and pepper and stir through. saute for a further 3-4 minutes until the vegetables start to soften.

Push this mixture to the side of the pan and place the sausages in the pan to golden up and release all their colour and flavour. Approximately 10 minutes. If they get golden quickly turn the temp of the pan down slightly.

I then take the sausages out and if not fully cooked will transfer them to another pan to finish cooking while I finish the rice.


Now the sausages are out of the pan, add the rice, tomato paste and stock. Give it a good stir through. Place a lid over the top and turn the temp up to medium to high until the rice is at a good simmer. Leave for 5 mintues bubbling away then turn the temperature down, place some sliced capsicum on top, lid back on and leave to cook for a further 10 minutes.

The rice should become fluffy and all the stock absorbed. ( If you rice is still a little firm, add a touch more water and cook for a further few minutes ) Take the lid off and leave to cook for a 3-5 more minutes to help form that golden crust at the bottom.


Slice your cooked chorizo sausages and place over the top of the rice along with chopped fresh herbs and lemon wedges. Just before serving give the paella a good squeeze of lemon juice.


Best served at the table so everyone can tuck in! Enjoy


** All stocks are different so taste along the way and add more salt & pepper or more stock powder/bone broth if you feel it needs a boost.



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