A simple paella recipe. Definitely cannot claim it is "authentic", but I cook it regularly. Some variations included in the ingredient list. Quantitites approximated.
Recognizing the perfect timing to pull it off the heat can catch you off guard. Different pans will affect the crunchiness of the bottom, cast iron is perfect, but nonstick will work.
Start by cutting the dry chorizo into small pieces, I tend to cut into quarters lengthwise and slice coin thick slices.
Put the oil, chorizo and onions into the pan as it's heating on medium while you prep your meat choices, stirring occasionally.
Add any non-seafood immediately to give it a first browning. Once that has been given a few minutes of frying and the onions are soft, add in the remaining vegetables, garlic and seafood (keep the tomatoes out). Stir gently for a few moments to mix the flavours together.
Turn the heat to low or just above it, add the rice, the tinned tomato and the water. Stir again, then place the lid on and let simmer for 30-60 minutes.
After around 30 minutes check for remaining liquid. If tilting the pan reveals none, stick a spatula or fork towards the bottom to check, take off the heat if there's no liquid and a little crispyness to the bottommost layer. If the bottom is burned a little that's fine and adds to the taste.
If water remains, remove the lid and check around every 5 minutes, looking for that crispy bottom.
Dish and serve (or use the pan as a serving bowl), drizzle lemon juice to taste.
#Spain #Main #English