Ingredients: Bomba paelle rice, chorizo, bacon, chicken prawns, smoked salmon, onion, garlic, peas, peppers, chillie flakes, lemon, parsley, saffron, pimento picante & pimento dulce, white wine, chicken stock. tinta de calamar.
Bake sliced red peppers in a little olive oil and sea salt
Fry chorizo and bacon in a hot pan until they start to get crisp.
Add finely chopped onion
Stir frequently until onion starts to brown
Add garlic
Lovely inky squid ink
Keep the dish pretty hot, constantly stirring.
Add the rice
Stir, until it is coated with the chorizo juice
Keep cooking the rice until it is a little translucent.
Add a good splash of fairly sweet white wine
Keep stirring add the dried chili flakes and the pimento
Add a couple of large teaspoons of the ink and mix until the rice is coated
Add the chicken stock and bring to a vigorous simmer - I know it looks like a primeval swamp.....
Leave simmering, stirring occasionally for about 10 minutes
Add some tomato puree
By this point the rice should be plumper but still pretty al dente
Add the smoked slamon, the more smoky flavours the better
Add peas and roasted peppers. let the rice sit on the heat and develope a crust or socarrat. This is apparently the most prized part of the paella. It can be tricky whist you are cooking to differentiate between a good crust and a paella thoroughly welded to the bottom of your pan!
In a separate pan cook the chicken, which should be cut in strips and rolled in a touch of flour.
Cook the chicken until it is brown and crispy on the outside
Very quickly cook the prawns in the same pan
Add to the rice
Sprinkle with saffron
Finally add wedges of lemon, flat leaf parsley and decorate with some nasturtium flowers,eat - its yummy honestly!
aye carumba
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