For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party. But this one, made with chorizo and spinach, produces a quick, simple and satisfying one-pot dinner. It’s full of flavour and the perfect mid-week dish for the whole family. Sip a glass of rich Rioja for the authentic Spanish experience.
Top tip: Chicken and seafood, such as prawns, mussels and pieces of most fish,, can be added along with the chorizo depending on your tastes and what you’ve got in the fridge.
• 900ml chicken stock
• pinch saffron
• 3 tbsp extra-virgin olive oil
• 200g (7oz) cooking chorizo, sliced
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1 x 227g tin chopped tomatoes
• 1 tsp paprika
• 250g (8oz) Spanish paella rice
• 1 x 285g jar roasted peppers, drained and rinsed
• 125g (4oz) baby spinach leaves
• 1 lemon, cut into wedges
Bring chicken stock to the boil. Add a pinch of saffron. Set aside.
Heat 3 tbsp extra-virgin olive oil in a wide frying pan over a medium- high heat. Slice and add the cooking chorizo, until it starts to release its juices. Finely chop the onions and fry for 5 minutes, or until soft and golden.
Add the crushed garlic cloves, tinned chopped tomatoes and paprika to the onion and fry for another 2 minutes. Stir in the paella rice; season well.
Pour over the stock and bring to the boil. Reduce to a simmer and leave the rice to cook uncovered, without stirring, for 10 minutes.
Take the roasted peppers, drain and rinse them, and scatter over. Gently shake the pan; cook for 10 minutes.
Put the baby spinach leaves into a colander and pour over freshly boiled water from a kettle to wilt, then add to the rice. Cover with foil and let rest for 5 minutes. Serve with a squeeze of lemon and lemon wedges.