Recipe: Paella with a twist
Should the classic Spanish dish that is Paella contain chorizo? Many feel it’s sacrilege (see here) but we’re not too fussed. Serves 4 Ingredients: 2 tbsp
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Cooking tools:
- Paella pan
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stove
- Mixing bowl
- Colander
- Garlic press
- Fork
- Kitchen towel
- Serving platter
Ingredients
- 2 tbsp (30ml) olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 chorizo sausage, thinly sliced
- 1 cup (250ml) Arborio rice (risotto rice)
- 1 tsp (5ml) paprika
- ¼ cup (60ml) dry white wine
- pinch of saffron or turmeric
- 1L (4 cups) chicken stock
- 8 prawns, de-vained
- 200g calamari, sliced
- 300g kingklip, cubed (or any white fish)
- 100g black olives, pitted
- 2 tomatoes, deseeded and diced
- 15g parsley, finely chopped
- 1 lemon, cut into wedges
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