Last Thursday we had a Spanish Cooking day, with both our morning and afternoon classes having a turn in the kitchen 🙂
I did my research, looking at various different recipes for paella and then combining the most common ingredients from each into my own paella recipe. I was feeling pretty confident and was ready to impress the Spanish with my knowledge of their cuisine…
but sadly this was not the case! Despite 6 of the 10 recipes I looked at saying you put Spanish chorizo in, you in fact definitely do not put chorizo in a Spanish paella! You also do not put paprika in a Spanish paella, but should instead use saffron!
Despite it not being the paella they were quite expecting it was great to see the Spanish so passionate about one of their countries most popular dishes, and also learning from them the correct way to cook it! Next time I will definitely be asking them to check the recipe before I buy the ingredients!
Our Italian, Swiss, Czech, Belgian and Brazilian students that joined were happy to follow my recipe though and we ended up with what we thought was a delicious paella! However, the best response I got from our Spanish students was Rosario saying ‘it’s really nice tasting rice’!!
You can follow my recipe below for nice tasting rice, or ask one of our Spanish students for the proper way to make an authentic Spanish paella!
- 1 red onion, cut into thin wedges
- 1 brown onion, cut into thin wedges
- 1 red capsicum, coarsely chopped
- 1 tablespoon olive oil
- 3 garlic cloves, crushed
- 2 chorizo, thinly sliced
- 160g (1 cup) frozen peas, thawed
- 500g marinara mix
- 3 teaspoons paprika
- 3 cups arborio rice
- 800g can chopped Italian tomatoes
- 4 cups Massel chicken style liquid stock
- 1 cup fresh parsley leaves, roughly chopped
- Step 1
Heat the oil in a large frying pan over medium heat. Add chorizo and onion. Stir for 2-3 minutes or until light golden. Add capsicum, garlic and paprika. Stir for 1 minute or until aromatic.
- Step 2
Stir in the rice, tomatoes and chicken stock. Stir in the marinara mix. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until rice is tender and seafood is just cooked.
- Step 3
Stir in the peas. Rest for 5 minutes.
- Step 4
Sprinkle with parsley. Serve.
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