Chorizo, Olive & Piquillo Paella
This paella boasts a flavour profile that can be enjoyed by many. Alejandro chorizo, El Navarrico piquillo pimientos and La Chinata smoked paprika mingle together to present sweet and spicy flavours with just enough bite!
3 cups chicken stock
Pinch of Gohar saffron tips
2-3 Tbsp extra virgin olive oil (EVO)
250g Alejandro chorizo collar picante, cubed
1 onion, chopped
2 cloves garlic, chopped
½ jar Sabato passata
1 cup Calasparra or Bomba rice
2-4 tsp La Chinata smoked paprika
12 Serpis olives with anchovies
½ jar El Navarrico sliced piquillo pimientos
250g green beans, steamed
Salt and freshly ground black pepper
Juice of ½ a lemon
Sabato Aioli (optional)
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 passata and cook for a few minutes.
Add the rice and paprika and cook for 3-5 minutes. Add the stock, bring to the boil and cook for about 10 minutes, until the rice starts to swell slightly. Season.
Add the olives and simmer for a further 8-10 minutes. During this cooking time just shake and rotate the pan for even cooking, do not stir. Most of the liquid should be absorbed and the rice should still be just slightly firm to the bite. Check the seasoning.
Decorate with the sliced piquillo pimientos and the steamed beans. Squeeze the lemon juice over the paella. Turn off the heat, cover with paper or foil and let sit for 5-10 minutes before serving.
Serve with a dollop of Sabato Aioli if desired.