While your Insta feed might be making it look like every single person you know has been to Spain in the last couple of months, the truth is we can't all go jetting off on European holidays at the drop of a hat. BUT, we can eat delicious Spanish paella every damn day if we please, thanks to this amazing recipe from The Wandering Matilda.
Here's how to make an epic smokey chipotle and chorizo paella that will impress the pants off your friends.
- Olive oil
- 1 large onion, diced
- 3 cloves of garlic, crushed
- 1 red capsicum, diced
- 2 tomatoes, seeds removed and diced
- 1 chorizo, sliced
- 3 chipotle chillies in sauce—see note
- 1tbs tomato paste
- 1tbs smoked paprika
- Pinch of saffron stems or powder
- 500g risotto rice
- 1L chicken stock
- Flat leaf parsley and lemon wedge to serve
Heat a large glug of oil in a non-stick skillet or large pan and add the onion, garlic and capsicum.
Saute until the veg has softened then add the tomatoes, chorizo, chipotle chillies plus 1 teaspoon of sauce from the can, tomato paste and paprika and stir through for around 5 minutes over a medium heat.
Add the saffron, rice and stock to the mixture and stir through well before reducing to a low heat and leaving until the rice is cooked. Remember… don’t touch. The key to a paella is the crunchy bottom and side, so resist the urge to play around and let the heat work its magic. Each brand of rice will differ so after 10 minutes or so, taste the rice to see how it’s going. You can always add more stock to the pan if the liquid has reduced and the rice isn’t cooked yet.
Once the moisture has cooked through, scatter with parsley and serve with the lemon. Look at you go!
Grab the chipotle chillies in a can, rather than dried ones. You want the smokey thick sauce that they come in. This’ll be in the Mexican section of your grocer or where the hot sauces are kept. I’ve used three but if you can handle more, go for it!
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Image credit: Holly Nicholls