Spicy Paella

I find everyday dal, chawal, roti and bhaji boring. I have very effectively spoiled Mandar and Aanya by feeding them different dishes every single night! So proud! Sometime back (‘Parsum ich’ i.e.1 year ago) I tried my hands on Jamie Oliver’s Spanish Paella, or as my husband calls it Spanish Khichdi!

It was my most shared picture on Instagram. Proud moment happened again 🙂

Anyway, we polished off this Paella and left no trace behind. Shh..don’t tell anyone!

What you need:

1 medium sized white onion
2 cloves of garlic
1 large carrot
1 medium sized red bell pepper
100 grams of spicy Chorizo (chicken or pork)
1 teaspoon of good quality smoked paprika
1 heaped teaspoon cayenne pepper (if you like it spicy)
2 tablespoons of tomato puree
1 cube of chicken stock
100 grams fresh/ frozen prawns
50 grams fresh/frozen peas
500 grams paella rice
2 tablespoons olive oil

Let’s cook:

Step 1 : Get your veggies ready first. Finely slice garlic, onions. Chunk up pieces of carrot and red bell pepper

Step 2 : Heat a couple of tablespoons of olive oil and plonk in the garlic, onions and carrots. Fry for 2-3 minutes on low – medium flame

Step 3 : Chop up some chorizo either chicken or pork and throw it in there with some smoked paprika and cayenne pepper. Fry for another 5 minutes till the chorizo releases some oil. It should look like the chorizo was involved in a brawl and has walked out with a bloody nose. Red, guys, it will look nice and red.

Step 4 : Add 2 tablespoons of tomato purée, 1 cube of chicken stock cube and red bell peppers. Fry another 2 – 3 minutes

Step 5 : Add paella rice and enough water and salt. Cover with a lid. Keep stirring rice every few minutes. Don’t turn it into a gooey stuff like Khichdi 😛

Step 6 : 5 minutes before you switch off the heat, throw in some prawns and peas. Add some mussels if possible. Do a couple of dance steps like Beyonce would do, while humming, if you like it then you should put a lid on it…
By now the mussels would have steamed and opened up.

Step 7 : Plate up and garnish with some finely chopped coriander.

Watch this one pot wonder disappear in minutes. Happy cooking guys! Have a great weekend!


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