Calamari and Chorizo Paella
Easy paella dish with crispy chorizo pieces and tender calamari rings with a bed of fragrant rice.
Ingredients. Serves 4-6
1tbsp Olive Oil
225g Spanish Chorizo (cubed)
1 medium Onion(finely chopped)
3 Garlic Cloves (finely chopped)
1 Red Bell Pepper (diced)
1 Yellow Bell Pepper (diced)
200g Arborio or Bomba Rice
1pkt Carmencita Paellero Marinera Seasoning
400g Canned Diced Tomatoes
600ml Chicken or Vegetable Stock
200g Carrefour Calamari Rings
50g Frozen/Fresh Peas
Salt and Pepper (to taste)
Lemon Wedges
Fresh Parsley
Method:
Heat olive oil in a large paella pan or a wide, heavy skillet over medium-high heat. Add the chorizo slices and cook for 3-4 minutes until they release their oils. Remove and set aside.
In the same pan, sauté the chopped onion and garlic for 2-3 minutes until softened. Add the bell peppers and cook for another 3-4 minutes.
Stir in the paella seasoning, then add the rice. Stir to coat the rice with the oil and spices. Pour in the diced tomatoes and stock. Stir well and bring to a simmer.
Return the chorizo to the pan and spread everything evenly. Adjust with salt and pepper and let the mixture simmer on low heat uncovered for about 15-20 minutes.
Add the calamari rings on top of the rice. Scatter the peas over the dish and cover. Cook for another 5-7 minutes, or until the calamari is tender.
Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.
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