Enjoy a taste of Spain

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.

Ingredients:
• 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

Method:

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.