Chorizo and Ham Paella.

Chorizo and Ham Paella.

Not quite your traditional paella as the rest of the family is not too keen on seafood. This is another happy byproduct of a glazed ham. The ham stock is so well spiced and seasoned that soups, casseroles, risottos and paellas can be whipped up in super quick time but the flavour is more than guaranteed.

Serves 4.

Preparation:

   The base.

1 sliced pepper.

1 sliced onion.

2 cloves chopped garlic.

100g sliced chorizo.

100g sliced glazed ham.

   Seasoning.

-1tbsp paprika.

-1tsp cayenne pepper (optional)

   Rice.

-300g paella rice.

   Ham stock.

-650-700ml.

   Vegetables.

200g fresh peas.

2tbsp chopped chives.

Lemon or lime wedges.

In a large saucepan, with a tablespoon of olive oil, add

-the base ingredients.

Cook, stirring occasionally, until the vegetables have softened, add

-seasoning,

-rice.

Cook, stirring constantly to coat the rice in the spices, add

-600ml stock.

Stir to combine.

Cover with a lid and leave to simmer on a low-medium heat, for 15 minutes or until the liquid has been absorbed.

Give the paella a stir.

Taste the rice to see how much more stock you think it will need, add more stock as needed.

When the rice is cooked through, stir through,

-peas, 

-chives.

Spoon onto a serving dish, serve with lime wedges.