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SERVES 4
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
80g/2¾oz chorizo, chopped
320g/11oz tomatoes, skinned and chopped
80ml/2½fl oz/⅓ cup sherry
550ml/19fl oz/2¼ cups chicken stock
pinch of saffron threads
200g/7oz/1 cup paella rice
320g/11oz courgettes, quartered and sliced
320g/11oz/2 cups frozen peas, thawed
350g/12oz cooked mixed seafood
handful of flat leaf parsley, chopped
salt and freshly ground black pepper
lemon wedges, to serve
Heat the oil in a paella pan or large frying pan and gently fry the onion and garlic for 4 minutes. Add the chorizo and fry for 3 minutes, then add the tomatoes and cook gently for 5 minutes. Stir in the sherry, stock and saffron, followed by the rice, then season well with salt and pepper and spread the mixture evenly over the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add the courgettes and cook for 15 minutes, stirring occasionally, then stir in the peas and seafood and cook for about 3 minutes to warm through and until the rice is tender. Cover and leave to stand for 5 minutes, then scatter with parsley and serve with lemon wedges for squeezing over.