Ingredients
- 150g chorizo - cut into thin slices
- 50g frozen scallop
- 400g paella rice
- 2 tbsp olive oil
- 1 onion - finely chopped
- 3 cloves garlic - finely chopped
- 900ml water
- 2 chicken stock cube - 8g x 2
- 1/4 tsp salt
- 1 tsp saffron threads
- 1 tbsp paprika powder
Instructions
- 1. In large saucepan, heat water, salt and chicken stock cube to a simmer, add saffron and turn off the heat. Set aside.
- 2. In a fry pan, heat a little bit of oil and brown the chorizo on both sides. Set aside.
- 3. In a another fry pan, heat the olive oil and add garlic. Fry over medium-high heat, until fragrant or beginning to brown. Add the onion and fry until softened.
- 4. Then, add the rice, paprika powder in the fry pan and cook for about 5 min, stirring constantly.
- 5. Add the soup on the rice at a time. Bring to a boil. Once it boils, reduce the heat to low. Simmer the rice over low heat, covered with aluminium foil for about 30 mins (or until either the rice is tender or water evaporates). Add more water little by little when/if necessary. Now turn to high and cook for about 3 mins to make scorched rice.
- 5. Turn off the heat and leave it for 10 mins.
- 6. Serve hot.
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