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Chorizo, Olive & Piquillo Paella

Chorizo, Olive & Piquillo Paella

Serves 4

 

3 cups Sabato Chicken Stock

Pinch of Gohar Saffron Tips

1 La Chinata Ñoras Pepper

2-3 Tbsp Extra Virgin Olive Oil (EVO)

300g Baby Chorizo Salami ~ Hot , cubed

1 onion, chopped

2 cloves garlic, chopped

½ jar Sabato Tomato Passata ~ Organic

1 cup Calasparra Rice or Bomba Rice

2-4 tsp La Chinata smoked paprika

Salt and freshly ground black pepper

12 or more El Serpis Olives with Anchovies

½ jar El Navarrico Pimientos ~ sliced

Flat leaf parsley to garnish, chopped

Juice of ½ a lemon

Sabato Aioli , to serve

 

In a saucepan heat the stock, saffron and Ñoras pepper.

In a paella pan heat the EVO and sear the chorizo. Add the onion and garlic and cook until soft. Add the passata and cook for a few minutes to heat through. Add the paprika and rice and cook for a further 3-5 minutes.

Add the stock then bring to the boil and cook for about 10 minutes, until the rice starts to swell slightly. Season to taste.

Add the olives and simmer for 8-10 minutes. During this cooking time shake and rotate the pan for even cooking, do not stir.

Most of the liquid should be absorbed and the rice should still be slightly firm to the bite. Check the seasoning.

Decorate with the sliced piquillo pimientos and parsley. Squeeze the lemon juice over the paella.

Turn off the heat, cover with foil and let it sit for 5-10 minutes before serving with aioli.

 

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