Do not be afraid to improvise if you don’t have everything you “need” in the kitchen. The lack of Paella pan should not stop you from making this glorious family meal. I made it without one.
Paella has long been on my list of foods to make. The delay centered around the fact that I do not own a Paella pan. I have eaten it many times and also watched it being prepared by others on a few occasions. One of those times it was prepared by Raw Materials chef, Rob. I asked him if it was possible to cook paella in an iron based pan and he indicated that yes you could but it is much better in a paella pan. A Paella pan distributes the heat in the manner that allows the sought after crust to form on the base of the dish.
I really, truly can not fit another pan or pot of any sort into my kitchen at the moment so I avoided buying one. I did however, grab some Bomba Rice from Rob and let it sit in my pantry for a while…….until I could avoid it no longer.
This is my version of Paella, without the pan, and it was GREAT! We have eaten it many times since and it is truly a richly satisfying family meal that is not at all difficult to make. I apologise to Rob and all of the Paella purists, I am certain it would be even better in a Paella pan. Sometimes that extra purchase of an unnecessary item must be avoided and alternatives sought. This is mine, enjoy!
- 1 tablespoon cooking oil
- 1 small onion - chopped
- 4 cloves garlic - chopped
- 70 grams chorizo sausage (about half of one sausage) - chopped into thin slices or small pieces
- 2 tablespoons red wine vinegar
- ½ tablespoon sweet paprika
- pinch chilli flakes
- generous pinch salt
- ½ teaspoon rosemary dried
- small pinch of saffron threads
- 1 teaspoon sumac
- 400 gram tin of chopped tomatoes
- 1 lemon - zest and juice
- 250 grams Bomba Rice
- 850 ml - 1 liter Stock - seafood or vegetable
- 150 grams green beans - chopped into small pieces
- ½ capsicum - diced finely
- 500 grams seafood mix
- fresh coriander leaves to serve
- extra lemon to serve if desired
- Use a wide based pan and heat the oil
- Add the onion and garlic and heat until the onion starts to soften
- Add the chorizo and stir for 2-3 minutes
- Add the red wine vinegar and then the spices and stir again
- Add the tomatoes, the lemon juice and zest, stir
- Add the rice and 500 ml of the stock
- Gently stir to allow the ingredients to be distributed evenly in the pan then leave to bring to a gentle simmer
- Turn up the heat once a simmer is achieved to medium and add stock as required. Do not stir, cook for 10 minutes
- Add the beans and capsicum (don't stir just jiggle pan gently to distribute) and cook for 5-8 minutes
- Add the seafood and cook for another 5-8 minutes - don't stir!
- Turn off heat and allow to sit for 5 minutes prior to serving
- Add the fresh coriander to serve and more lemon if desired.
Bomba Rice is available from good delis
Have you ever improvised in the kitchen to create something?
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