We love Paella wherever we are and this is our recipe. It is authentic(ish) as every Spaniard has his or her own recipe ours is based on that found in a Spanish recipe book but has been adapted to how we like it.

The quantities of ingredients you may find confusing but we never set the quantities but it is more or less what we have available and would be for two people.

1 mug rice (most supermarkets sell Paella rice).
10 or so large Prawns Raw shell on if possible
Slices of Chorizo sausage
1 large pork shoulder steak sliced into 1cm strips
4 pieces loin of Rabbit (chicken thighs, drumsticks or even wings would be fine)
2 Cloves garlic
1/2 Onion
1 Tomato finely chopped
Squeeze lemon Juice
Olive oil
Red Pepper sliced
Peas or sliced runner beans to add colour

We used to mix our own spices for the Paella but now do what the Spanish do and by sachets of Paella spice. We have seen this in many UK supermarkets but if your favourite does not sell it then it is readily available on the internet.

Peel the prawns and put the heads and shells in a saucepan with some water and boil for 20 - 30 minutes. Sieve/strain and set the liquor aside discarding the heads and shells.

Finely chop the onion and sauté in olive oil together with the red pepper till soft. Add the chorizo, pork and rabbit  and brown on all sides then remove the meat and set aside. Add the rice and sauté for a few minute stirring continuously to ensure every grain is coated with oil.

Add the stock, lemon juice and the Paella spice and stir well

Put the meat back in the pan (because we eat direct from the pan we go to the trouble of putting equal quantities of meat in each half of the pan)

Sprinkle with peas or sliced beans, (add water or vegetable stock if necessary) cover and put in an oven preheated to gas mark 5 190°C, 375°F for around a half hour, until the rice is soft and the liquid absorbed (if necessary add more liquid).

When the rice is cooked and the liquid absorbed serve with a bottle of chilled white port - delicious.

Last updated Sunday 21st June 2015                                                                                © S W Ghost 2015