- 1L (4 cups) Massel salt reduced chicken style liquid stock
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- 2 chorizo sausages, thinly sliced
- 2 zucchini, trimmed, coarsely chopped
- 1 red capsicum, seeded, coarsely chopped
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 440g (2 cups) arborio rice
- 2 teaspoons ground sweet paprika
- 250g punnet mini roma tomatoes, halved
- Fresh coriander sprigs, to serve
- Step 1Combine stock and saffron in a medium saucepan. Cover with a tight-fitting lid. Bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.
- Step 2Heat 1 tablespoon of oil in a 38cm (top measurement) paella pan over medium-high heat. Cook the chorizo, stirring, for 4-5 minutes or until browned. Transfer to a bowl.
- Step 3Heat remaining oil in pan. Cook zucchini, capsicum, onion and garlic, stirring, for 5 minutes. Add chorizo, rice and paprika. Cook for 1 minute or until well combined.
- Step 4Reserve 125ml (1/2 cup) of stock mixture. Add remaining stock to the pan. Do not stir. Bring to the boil. Reduce heat to low and simmer, without stirring, for 20 minutes or until the rice is tender and firm to the bite.
- Step 5Arrange tomato, cut-side up, over the rice mixture. Gently push the tomato into rice mixture. Ladle over the reserved stock. Cook, without stirring, for a further 5 minutes or until paella is slightly moist but not soupy. Remove from heat. Cover with a clean tea towel. Set aside for 5 minutes to rest. Top with coriander to serve.
- Low kilojoule
Cook’s tip: When adding the chicken stock to the paella pan in step 4, ensure the liquid covers the surface of the rice mixture – the rice will absorb the stock during cooking.
Chorizo adds a kick to this vegie-packed paella topped with juicy roma tomatoes.
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste