Even though it was the inspiration for this dish, I daren’t call it ‘paella’ because I know that this one is not authentic and there are a lot of paella purists who would be very unimpressed!
So this is my take on a Spanish flavour for a 1 pot rice dish.
- 1.5 cups short grain rice
- 2 cups hot chicken stock (I use Massel)
- 1/2 brown onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 400g tin crushed tomatoes
- 1/4 cup white wine
- 3 large handfulls chopped green beans
- 3 large handfulls sliced button mushrooms
- salt and pepper to taste
- Optional – 125g sliced spicy chorizo (make sure it is GF and DF)
If you are going to keep this as a vegan dish, and not use the chorizo, you will need to add; 2 tbsp oil, an extra tsp of the paprika plus 1 tsp of minced chilli. It also benefits from a 400g tin of drained and rinsed chick peas!
In a large, heavy based fry pan, place the chorizo and render down the fat, whilst browning the meat.
Remove the meat from the pan, but leave the oil in the pan. (Add your oil to a dry pan at this point if making the vegan dish). Add the garlic and onion and cook until translucent (chilli too if you’re using it).
Add in the paprika and tomato paste and mix well.
Add in the wine and use a spatula to deglaze the pan (getting all the tasty, stuck bits off the bottom of the pan so you don’t lose their flavour).
Add the rice to the pan and stir well to coat. Allow to cook for 2-3 minutes.
Pour over the tomatoes and stock, stir well and bring to a gentle simmer.
Allow to simmer gently for 12 minutes, mixing occasionally.
Taste and season with salt and pepper.
Add in the mushrooms, stir well and simmer for a further 3 minutes.
Stir in the beans, remove from heat. Place lid on the pan and allow to sit, covered, for 10 minutes.
Return chorizo to pan and stir through, then serve immediately.
Serves about 6 adults.