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It's World Paella Day on 20 September! If you love paella and have always wanted to try making it at home, do give this easy recipe a try.
Paella is a rice dish originating from Valencia in Spain. It is most commonly eaten on Sundays or during lunchtime. For me, it's THE must-order dish whenever we visit a Spanish restaurant, other than the tapas. Vibrant and full of flavour, what's not to love?
Since I posted our recipe video on YouTube, I have been receiving requests to post the recipe on my blog too, so here it is!
Paella is usually made in a paellera, aka paella pan, however, if you do not own one of this, you don't have to rush out to get one. Instead, you can use a flat-based wok, which I believe most Asians would have in their kitchen.
If you can get Spanish bomba rice, that would be the best for this dish, however if you can't, a good substitute would be arborio (which we use for making risotto) or Japanese sushi rice. For our paella, we added chorizo sausage, tiger prawns and crispy bacon - man, it was so flavorful and delicious! It was ssurprisingly easy to make too - if you've made risotto before, the process is pretty similar to that.
Enjoy this recipe video we made for our YouTube channel too!
Paella with Chorizo, Tiger Prawns and Crispy Bacon
Recipe by Baby Sumo, inspired by Gordon Ramsay
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves 4
Ingredients
200g chorizo sausage, sliced
150g streaky bacon, sliced
Ingredients
200g chorizo sausage, sliced
150g streaky bacon, sliced
8 tiger prawns, trimmed
2 tbsp olive oil
2 cloves garlic, sliced
1/2 large yellow onion, finely chopped
3 mini sweet peppers, cubed
1 large red chilli, thinly sliced
1 1/2 tsp paprika powder
250g arborio rice
900ml chicken stock
1/4 tsp saffron strands, soaked in 2 tbsp hot water
2 large tomatoes, roughly chopped
1 cup frozen peas, thawed
Sea salt and freshly ground black pepper
1. In a large wok, heat oil over medium high heat. Cook for 5-8 minutes, until bacon is crispy. Remove bacon and set aside.
2. Add onion, garlic and peppers and saute for 2 minutes, until vegetables are softened. Add chorizo sausage, paprika and red chilli and cook for 2-3 minutes.
3. Add rice and stir for 2-3 minutes, until rice is coated in oil. Then, pour in chicken stock, saffron and tomatoes and simmer for 20 minutes over medium heat, stirring frequently, until rice is tender. If the paella gets too dry before it's ready, you can add in extra water, about 100ml at a time. Season with salt and freshly ground pepper as necessary.
4. Once the rice is tender and 85% of the stock has been absorbed, stir in the peas. Then, arrange the tiger prawns over the top of the paella, cover and simmer for a further 5 minutes, until prawns are cooked.
5. Sprinkle the crispy bacon over the paella and enjoy!
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