Spicy chorizo, smoked mackerel paella 🍀

Name: How to cook Spicy chorizo, smoked mackerel paella 🍀 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

mandy

Spicy chorizo, smoked mackerel paella 🍀

Absolutely love the smokey hit in chorizo and the salty smoke in the mackerel it takes time and vigilance but well worth the effort #summerchallenge2

Ingredient

Food ration :

4 servings

Cooking time :

40 mins

375 g

short grain rice (arborio, paella, risotto whatever they call it by you)

1 litre

boiling hot chicken stock (always keep hot when adding to rice)

LG mackerel fillets (deboned and skinned)

150 g

spicy chorizo thinly sliced

LG onion finely chopped

bell pepper chopped small

3 tbsp

veg oil

2 cloves

garlic minced

2-3 tsp

smoked paprika

1 tsp

hot chilli powder

1 tbsp

chopped parsley

to taste

salt and pepper

small tin sweet corn (optional)

Cooking instructions

* Step 1

In a pot bring stock to a boil, then in a large saute pan heat oil to medium add onions and saute for 2-3 minutes (no colour)

* Step 2

Add sliced chorizo cook out oils and then add garlic,peppers and seasonings after 2 minutes add rice and over a gentle heat coating grains until they slightly become translucent on the edges.

* Step 3

Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal.

* Step 4

Gradually add stock a ladle at a time as each previous ladle is absorbed totally, keep stirring. You will see a change in the texture of the rice as the starch releases

* Step 5

In the last few minutes as u are nearly out of stock flake in the mackerel and sweet corn (optional), finish cooking check seasonings u may or may not need salt as the mackerel us salty.