Express Paella

Try though I may to be organised I’m resigned to the fact menu planning is not my forte. I’m more often than not driven by what I feel like on the day, what time allows and what’s in the fridge. Now before you stop me, I know…it’s chicken and egg. If I planned, the fridge would be full of the ingredients I need. But if I did that I might not feel like what’s on the menu…See my dilemma.

It’s from this laissez faire approach to the second half of the day that many of my recipes are born. I frequently have a craving for things that aren’t last minute friendly such as Paella. I mean it’s just rice and a few tasty things right? How time consuming can that be? Well it would seem quite consuming in the late arvo when you’re clearing the bench of laundry folding trying to figure out how to come up with something different and tasty. But my friends, my Express Paella is actually pretty easy to pull together without too much fuss. Now full disclaimer I don’t for a moment pretend that this is an authentic version of the Spanish classic and may indeed make the toes curl of any Spanish readers but I do promise it will satisfy the craving and you’ll feel pretty fancy pulling something together on a week night that you may normally overlook at the end of a busy day. A pan of this is a brilliant side to anything straight off the BBQ, especially chicken or sausages and can be adapted to include seafood easily just like the more time consuming traditional version.

Ok let’s get started!

Ingredients:

1 Spanish Onion finely sliced (because that’s quicker than chopping but if you prefer chopped go for it)

2 Cloves of garlic finely diced or crushed (again keep it simple)

½ tsp smoked sweet paprika

Pinch of saffron

1 Red capsicum chopped into large chunks

½ tsp of finely chopped chilli or to taste.

1 C Calasparra rice or Abrorio. Whatever is available.

1 Tb each of butter and extra virgin olive oil

1 400 gm Can of Cherry tom (or whatever’s in the pantry)

2 C chicken stock (I buy premade in long life cartons. I get through it in a week and it tastes just a little better, however stock powder made up into two cups is also fine)

1 C frozen peas

1 Spring Onion (shallot) sliced

1 handful continental parsley chopped roughly

Lemon wedges to serve

 Method:

On a medium to low heat saute the onion and garlic in the olive oil until translucent not browned. Add the capsicum and cook until just starting to soften but not as much as the onion. Add the paprika and cook for 1 minute or until fragrant. Melt the butter, then add the rice and saffron to the pan and swish around to coat with the butter and oil like you would for a risotto. Stir through tomatoes and stock and distributing everything evenly. Bring to the boil, turn down to a simmer (low heat) and cover, cook for 15 minutes. No stirring or peeking! Without disturbing the rice, sprinkle over the peas and cook, replace lid and cook for a further 5 minutes. Remove from heat and sprinkle over parsley and spring onions and serve with lemon wedges.

Variations:

~Pop some mussels on top with the peas to steam and open for the last five minutes.

~Slice and fry off 1 chorizo with the onion.

~BBQ some prawns to sprinkle on top with the parsley and spring onion.