I love Paella but i was always under the impression that it took ages to make. Then I came across this recipe on BBC Good Food for paella that cooks in 20 minutes, now that's what i like to hear! I've changed it round slightly to the original recipe but you can find the original if you click on the link above. The recipe below is for chicken paella but you can easily turn it into a vegetarian dish by substituting the chicken for whatever veg you fancy, the chorizo for 2 tsp of paprika and the chicken stock for vegetable or fish stock depending on how strict a veggie you are! You can also add some nice prawns and mussels instead of chicken to turn it into a seafood paella.
The recipe makes enough for 2 people but just double the quantity to serve 4. To make the paella you will need:
Half a pack of chorizo, diced
2 chicken breasts
1 onion, diced
500ml chicken stock
1 tsp turmeric
100g frozen peas
And here's how you make it:
Fry off the chicken in a pan until its cooked through and set to one side until later. Next add the chorizo and onion to the pan and cook over a medium heat until the onions soften and the chorizo releases its oil.
Then add the rice and the turmeric to the pan stirring it so that the rice is coated in the oil from the chorizo. Add the chicken stock and bring to the boil, then reduce the heat and let the whole thing simmer for 15 minutes.
The rice should start to swell and absorb the stock and after about 15 minutes about 85-90% of the stock should have gone. At this stage add in the peas and the chicken that you cooked earlier (or if you are making a seafood paella add the prawns and mussels at this stage) and cook for a further 5 minutes.
Check for seasoning and then serve immediately with lemon wedges.