Paella

Ingredients

• 10½ ozricepaella rice or other short-grain rice
• 1onionfinely chopped
• 2 clovesgarlicchopped or sliced
• 2bell pepperpreferably red, cut into strips or pieces
• ⅛ ozsaffronthreads, for colour and aroma
• 7 ozpeasfrozen, canned or precooked; added towards the end
• 3 cupsstockor vegetable stock; for cooking the rice
• 3 tbspolive oilfor frying
• 12⅓ ozporkcut into medallions, seared
• 7 ozprawnspeeled, briefly seared and returned later
• 5¼ ozchorizosmoked, sliced and browned
• 1⅛ lbchickenas an alternative meat (optional)
• 1 tbsptomato pastebriefly toasted with the aromatics
• 2 tsppaprikasweet or smoked
• ⅔ cupwhite winedry, for deglazing
• 1bay leafadded with the rice (optional)
• 1lemoncut into wedges for serving (optional)
• saltto taste
• black pepperto taste

Method

1. Prep the vegetables and meatPeel the onion and garlic and chop them finely. Seed the bell peppers and cut them into strips or pieces. Slice the pork tenderloin into medallions and the chorizo into rounds.
2. Sear the meat and shrimpSeason the pork tenderloin, chorizo and shrimp with salt and black pepper. Heat the olive oil in a large pan and sear everything in batches, giving the shrimp only a quick turn. Lift it all out and set aside.
3. Soften the vegetablesAdd the onion, garlic and bell peppers to the pan drippings and soften them over medium heat until translucent.
4. Toast tomato paste and paprikaStir in the tomato paste and paprika and toast them briefly, just until fragrant.
5. Coat the rice and saffronScatter in the rice and saffron threads and stir for a moment until every grain is coated in fat. If you like, tuck in the bay leaf now.
6. Deglaze and bring to a boilDeglaze with the white wine, then pour in the chicken stock and bring everything to a boil.
7. Simmer rice, add the meatTurn the heat down and let the rice simmer gently for 15 to 20 minutes. About halfway through, lay the pork tenderloin and chorizo on top.
8. Add peas and shrimpIn the last few minutes, add the peas and shrimp, fold them in and finish cooking until the rice has absorbed the liquid. Season to taste with salt and black pepper.
9. Rest and serveTake the pan off the heat and let the paella rest for a moment. Remove the bay leaf, if used. Then serve with lemon wedges.

Tips and variations

The filling is up to you: chicken works well in place of the pork tenderloin, and turkey, chorizo or just shrimp are all good too. No saffron in the cupboard? Use turmeric instead and pair it with turkey breast and celery. Green beans, cherry tomatoes and artichoke hearts bring more vegetables into the pan, and a knob of butter stirred in at the end makes the rice rounder. For a vegan version, use vegan sausages and vegetable stock. Already-cooked rice makes a quick variation if you leave it undisturbed in the pan until it turns crisp and golden. Paella is best brought to the table right in the pan, with plenty of lemon wedges alongside.