Spanish Chorizo And Red Pepper Paella

• 1/2 pkg (15 g) Spanish spice 
• 200 g chorizo, sliced 
• 2 red capsicum, sliced 
• 200 g frozen peas 
• 2 cups paella rice* 
• 1 l chicken stock 
• 1 lemon

STEP 1

Sauté chorizo, 10 min. Remove and set aside. 

STEP 2

Sauté onion and capsicum, 5 min. Add spice, sauté 1 min. Stir in rice, sauté 3 min. Add 500 ml stock, cover and cook on low 25 min.

STEP 3

Add remaining stock, peas and chorizo, cook on low 10 min till liquid fully absorbed.

STEP 4

Turn up the heat and create a crispy crust on the bottom of the pan. 

HOW TO SERVE

Season with 2 tbsp lemon juice and garnish with fresh lemon wedges and parsley.

HINTS & TIPS

SIDES & CONDIMENTS

The ingredient combination in a paella are endless and the recipe allows you to use any ingredients you have on hand.

SWAPS & ALTERNATIVES

Veggie combos: use roasted red pepper instead of fresh capsicum for a sweeter smoky flavour

Reduce meat: add in 200 g sliced mushrooms at step 1

Alternative: paella rice*= any short grain rice will work