Traditional paella is made in a large, wide pan, and the rice is not stirred while it cooks. For this quick, frying-pan version, you will need to stir the mixture occasionally. Try cooking it on the barbecue to give it a lovely smoky flavour.
8 minutes prep time
22 minutes cook time
2 tablespoons olive oil
1 large onion, chopped
1 green capsicum, seeds removed, chopped
2 large cloves garlic, chopped
200 g IGA Signature rindless bacon, cut into thin strips
1 large tomato, chopped, or 200 g IGA Signature canned chopped tomatoes
300 g paella rice or arborio rice
1/2 teaspoon saffron threads, crushed
1.2 litres hot IGA Signature chicken stock s
400 g mixed seafood (marinara mix)
lime wedges, to serve (optional)
1 Fry vegetables: Heat oil in a large, non-stick frying pan. Add onion, capsicum, garlic and bacon, and cook over low heat 5 minutes. Add tomato and cook 2 minutes. 2 Add rice and saffron:Add rice and stir to coat in the oil. Add saffron threads and heat for a few seconds, then pour in hot stock. Bring to the boil, stir lightly and simmer 5 minutes. 3 Add seafood: Mix in seafood, return to a gentle simmer and cook 10 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Serve with lime wedges, if you like.
Each serving provides:
• 2346 kJ
• 36 g protein
• 16 g fat of which 4 g saturates
• 68 g carbohydrate
Always use saffron threads; powdered saffron loses its flavour more quickly, and can also be adulterated with cheaper spices such as turmeric. Although saffron is expensive, just a pinch is enough to flavour a dish
For seafood mix, use your own choice of seafood, such as ready-prepared mussels, raw prawns, fish and calamari • Or use 250 g chicken stir-fry strips, fried with the vegetables at step 1
Golden chickpea paella
Cook a mixture of chopped vegetables in the oil at step 1, such as 1 bulb fennel or 3 sticks celery, 1 yellow capsicum, and the onion and 1 crushed clove garlic. Omit the bacon. Add the tomato, rice and saffron as for the basic recipe and 1 teaspoon ground paprika.
Add 1 chopped zucchini, 875 ml hot vegetable stock and 125 ml white wine, and cook for 5 minutes as for step 2. Add a 400 g can chickpeas, drained and rinsed, instead of seafood, and simmer 10 minutes as for step 3.
Chorizo and pork paella
Replace bacon with 150 g sliced chorizo and use 250 g pork stir-fry strips instead of seafood. Fry the pork and chorizo with the vegetables at step 1 or until the chorizo is crisp and the pork lightly browned. Instead of the green capsicum and saffron, add 1 teaspoon paprika, if you like (the chorizo may be sufficiently spicy). Stir in 125 g frozen peas 5 minutes before the end of cooking.