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Chorizo, Olive & Pimiento Paella

Chorizo, Olive & Pimiento Paella

Chorizo, Olive & Pimiento Paella

Serves 4

3 cups Sabato chicken stock    
Pinch of Gohar saffron    
2-3 Tbsp extra virgin olive oil (EVO)      
250g Alejandro Chorizo Collar Picante , cubed
1 onion, chopped
2 cloves garlic, chopped
½ jar Sabato tomato passata    
1 cup calasparra or bomba rice    
2-4 tsp La Chinata smoked paprika    
Sea salt and freshly ground black pepper   
12 El Serpis anchovy stuffed olives      
½ jar El Navarrico sliced pimientos    
Flat leaf parsley to garnish, chopped
Juice of ½ a lemon
Sabato aioli , to serve

In a saucepan heat the stock and saffron.

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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