Chorizo Paella

Easy and tasty tum filler, add a little Spanish into the works with this paella. Treat yourself to the best of the best and use our Raven’s Creek Chorizo.

Ingredients

A knob of butter or oil of your choice

1 packet Ravens Creek farm Chorizo (2 sausages)

1 small brown onion

1 red capsicum

1 clove garlic, can add more if you’re into it

Splash of apple cider vinegar mixed with 1/2 cup water (we use Otway Apple cider Vinegar)

1 can chopped tomatoes or 400g chopped tomatoes

3 cups vegetable broth we us San Elk vegetable powderSalt and Pepper

2 tsp smoked paprika

1 teaspoon turmeric

1/2 tsp chilli powder or chilli flakes

(Instead of turmeric and paprika you can use screaming seeds Paella mix)

1 cup fresh or frozen peas

Chopped parsley

Lemon wedges

Method

1- heat butter or oil in the pan on a med-high heat, add chopped chorizo pieces and brown on all sides before removing from the pan.

2. Lower the heat of your now empty pan add some more butter or oil, add the onion and red capsicum saute until they are soft and the onion gets that see through look, about 4 minutes. Add in the minced garlic, stir through for a minute or so until it lets off a nice garlicky smell.

3. Add the splash of apple cider vinegar mixed in with 1/2 cup water. allow the liquid to reduce.

4- Pop the chorizo back in your pan, also add the tomatoes (canned or freshly chopped), and the 3 cups of vegetable broth. Bring the liquid to the boil. Add the rice and mix it around so that the liquid covers it. Add in the turmeric, smoked paprika, chilli, salt and pepper (or the Screaming Seeds Paella mix)

5. Lower the heat to med-to low heat. cover your pan with foil and allow to simmer for 20 minutes. Don’t stir or take off the foil while waiting. Be patient unless you smell burning!

6- After 20 minutes open up the foil and check that all the liquid has been absorbed, be careful not to burn yourself, the steam will be hot. Add in the peas and stir through so they defrost/cook.

7- Serve into bowls topped with a squeeze of lemon and some fresh parsley.

8- Enjoy!