Chorizo Red Paella
I love a good paella, it instantly transports me back to Spain. This one is easy to whip up with just a few veggies and deliciously browned chorizo.
This recipe is in collaboration with Butcher Crowd
featuring their Free Range Chorizo.
Servings: 2
Ingredients
Extra Virgin Olive Oil, drizzled
1 Red Onion, diced
2 Garlic Cloves, minced
1 cup Arborio Rice
1 ½ tsp Paprika
¼ tsp Cayenne Pepper
3 cups Bone Broth/Vegetable Stock
1 cup Passata
½ Red Capsicum, sliced
8 Cherry Tomatoes
Salt & Pepper, to taste
350g Free Range Chorizo, sliced
Fresh Herbs, to serve
Method
1. Heat a large frying pan and drizzle with olive oil.
2. Sauté onion and garlic for 1 – 2 minutes or until softened.
3. Add rice, paprika and cayenne pepper, stir for a further 2 minutes.
4. Slowly add a small amount of broth/stock at a time, do not add anymore until absorbed, continue to stir.
5. Meanwhile, add passata, red capsicum, cherry tomatoes and season with salt and pepper.
6. Heat a separate medium frying pan and drizzle with oil, add chorizo and cook until lightly browned.
7. Once rice has absorbed, top with chorizo.
8. Serve with fresh herbs.