A Spanish fiesta fit for the family, enjoy this flavoursome paella made with the finest European ingredients. Calasparra and Bomba rice are traditionally used to make paella in Spain. The grains are known for their ability to retain their “al dente” texture and lock in flavour.

Serves 4

2 cups chicken stock
Pinch saffron
3 Tbsp extra virgin olive oil (EVO)
200g Alejandro piccante chorizo collar, sliced
1 onion, chopped
2 cloves garlic, chopped
1 glass red wine
1/3 jar Sabato tomato passata
1 cup Calasparra or Bomba rice
2 tsp La Chinata smoked paprika powder
Salt and freshly ground black pepper
12 or more Losada gordal olives

In a saucepan heat the stock with the saffron.

In a paella pan heat the EVO 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 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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