 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I found this recipe in a 2004 issue of 'delicious' magazine. I've yet to make it, but it looks very tasty! Ingredients:
1 tablespoon olive oil |
100 g chorizo sausage, diced |
1 large onion, finely diced |
2 garlic cloves, crushed |
500 g arborio rice |
1 tablespoon sweet smoked paprika |
1/2 teaspoon saffron thread |
400 g chopped tomatoes |
1 liter chicken stock |
200 g marinated artichoke hearts |
1 cup frozen peas |
500 g mussels, cleaned, de-bearded |
100 g ham, shredded |
Directions:
1. Heat oil in a large frypan, add chorizo and cook over medium heat, stirring for 2-3 minutes or until crisp.
2. Add onion and garlic and cook until soft. Add rice, paprika, saffron, tomato and stock. Turn heat to low and cook for about 20 minutes, stirring occasionally.
3. Add quartered artichokes, peas, mussels and ham. Cook, stirring to prevent paella from catching, for a further 5-6 minutes or until mussels open (discard any that have not).
4. Serve with lemon wedges if desired.
|
|