Chorizo and saffron paella

Recipe1hr prep/cook
30 mins

prep time


30 mins

cook time

Ingredients - Serves 6-8

250g Hans Oliving Chorizo, sliced on the angle
¼ tsp saffron
2L chicken stock
1 cup brown onions, diced
1 cup red capsicum, diced
¼ cup olive oil
1½ cups (325g) medium-grain rice
1 cup tomato, diced
2 tbsp smoked paprika
2 garlic cloves, minced
1 cup white wine
½ cup frozen peas
1 cup green beans, cut into 5cm batons
2 lemons, cut into wedges
½ cup parsley, chopped

Step 1

Add the saffron to the chicken stock and bring to a boil.

Step 2

In a large pan, sauté the onions, capsicum and chorizo in olive oil until tender.

paella SI 1

Step 3

Then add the rice,  tomato, paprika and garlic and continue to sauté until rice is translucent. Once translucent and slightly sticky, add the wine and stir until absorbed.

paella SI 3

Step 4

Add stock until it just covers the rice and stir until absorbed. Continue adding stock until rice is tender.

paella SI 2

Step 5

Then add peas and beans and continue stirring until stock is absorbed.

Serve with a wedge of lemon and fresh parsley.
Hans

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