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Gordal Olive and Chorizo Paella

Gordal Olive and Chorizo Paella

Serves 4

2 cups Sabato stock
pinch saffron
3 Tbsp extra virgin olive oil (EVO)
100 – 200g chorizo , sliced
1 onion, chopped
2 cloves garlic, chopped
1 glass red wine
1/3 jar Sabato tomato passata
1 cup Calasparra rice
2 - 4 tsp La Chinata paprika
Sea salt and freshly ground black pepper
12 or more gordal olives

In a saucepan heat the stock with the saffron.

In a paella pan heat the extra virgin olive oil and sear the chorizo, add the onion and garlic and cook until soft. Add the wine, cook down, then add the passata and cook for a few minutes until it starts to get dry and oil appears.

Add the Calasparra rice and the paprika and cook for 1 - 2 minutes. Then add the stock and bring to the boil and cook for about 10 minutes, until the rice starts to swell slightly. Season, then add the Gordal olives and simmer for another 8 - 10 minutes. Do not stir. Rotate the pan for even cooking. Most of the liquid should be absorbed and the rice should still be just slightly firm to the bite.

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

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