400g | Calasparra rice |
pinch | saffron |
1 tsp | hot smoked paprika |
200g | mild semi cured cooking chorizo, chopped into 1 cm chunks |
~150g | piquillo pepper strips |
1L | chicken (or vegetable) stock |
2 small | onions, diced |
2 cloves | garlic, sliced |
400 g | tinned tomatoes |
3-4 tbsp | olive oil |
peas (optional) | |
broad beans (optional) | |
other vegetables, such as artichokes (optional) | |
chicken thighs (optional) | |
prawns, (optional) | |
parsley, for garnish | |
lemon quarters, for garnish | |
Sherry vinegar (or wine) |
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