My Version of Paella

In other words, the lazy man's paella.

(serves 4)

1 cup Calasparra rice (or Arborio)

2 cups chicken stock (500ml)

1/2 cup dry white wine

1/4 tsp saffron

1 Spanish Chorizo - sliced

400g chicken thigh fillets - diced

1 red onion - diced

3 garlic cloves - crushed

1 red capsicum - chopped

1 can Italian cherry tomatoes

150g asparagus

2 tsp sweet paprika 

2 tsp smoked paprika

Fresh thyme

Salt and pepper

Olive oil

1. Combine stock, wine and saffron together in a small saucepan and bring to a simmer over medium-low heat. Set aside.

2. Heat large pan or paella pan on high heat. Brown chorizo, remove and set aside. Add enough olive oil to coat bottom of pan and fry chicken, until brown and cooked through. Remove and set aside.

3. Sweat onion, garlic and capsicum in pan. Add tomatoes and paprika and cook for about 1min, or until fragrant. Season to taste. Return chicken and chorizo to pan and combine.

4. Add rice and stir through for about 2mins. Pour saffron-infused stock over mixture. DO NOT STIR PAELLA ANYMORE!! Traditional paella is suppose to have a smokey, crusty, slightly burnt base. 

5. Bring to boil, then reduce heat to low and cook uncovered for about 20mins (Arborio can take a little longer. Up to 30mins). Add asparagus on top and allow to cook for a further 2mins.

6. Remove from heat, cover with a tea-towel and rest for 10mins. This allows the flavours to marry and develop. Remove tea-towel and allow to rest for another 5 to 10 mins (depending on how patient you are). Garnish with fresh thyme and serve. A fresh squeeze of lemon on top wouldn't go astray here either.

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I took inspiration for this from an old Valencian recipe. However, I was lacking in snails and rabbit in my fridge, so replaced them with chorizo and chicken. I was also far too lazy to make a sofrito. And the rest was just a combination of whatever I had laying around. It may not be a TRUE paella... but beggars can't be choosers. Plus it tastes gooooood.