Before we left the UK we agreed that we should eat at least one paella while we’re in Spain but heading out to a restaurant with a Fred in tow would not be a good idea so I set about organising the key ingredients of rice and spices before we left.
I found sachets of dried paella spice mixes in Tesco and as there’s only the two of us one sachet would give me the opportunity to make it twice and I bagged up ready weighed paella rice.
Spanish supermarkets sell frozen bags of mixed paella fish, ideal as it would save a lot of time and mess. The bag contained a good mix of white fish and shellfish but if you’re clever and have the time use fresh seafood of choice. Also needed are a small fresh red pepper sliced, some chorizo, onion, garlic and a couple of fresh tomatoes, all chopped, fish stock or water.
Sauté onion and garlic in olive oil until soft then add the chorizo, fry gently to release flavour and oil then add the rice and the spice mix, stir until it’s all coated with oil, add red pepper and tomatoes plus enough stock or water for the quantity of rice used. Cover and simmer until the rice is cooked and stock absorbed, this is difficult on a diesel hob as you can’t reduce the heat so you will need to keep checking that it’s not sticking to the bottom to much and add a little more stock/water if needed. Gently stir in the seafood and allow to cook for a few minutes. Serve with fresh crusty bread and a nice chilled glass of white Rioja.