valencian paella

Paella was traditionally a food for farm labourers,
cooked outside in the fields over an open fire. It’s a
rustic dish, they would originally have used anything from snails and frogs to seafood and you can use any mix of seafood, chicken or beans that you
prefer. Try and use the widest pan you have to cook it, those huge paella pans you see in Spain give the largest possible surface area so that the bottom layer of rice can brown and crisp, (this is possibly the best bit!)..

You Need: 250g paella rice (or use short-grain rice)
2 medium onions
6 cloves of garlic
2 medium tomatoes or
1 tbsp tomato puree
150g chorizo
2 peppers (any colours)
1 lemon
150g frozen peas or chopped green beans
350g of mixed seafood or diced chicken
(or a mixture of the two)

kit contents:ÑORA PEPPER. GROUND SPICES: sweet smoked paprika, rosemary, noble sweet paprika, saffron

preparation time: 20 minutes plus 40 minutes cooking time

heat rating: 1/5

equipment needed:

serves: at least 4