Spanish Rice
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recette

Spanish Rice

  • Preparation 15 min
  • Cooking time 30 min
  • For 4 servings

Ingredients

    • 350 g / 1 ¾ cup round-grain rice 
    • 100 g / ¾ cup pre-cooked green peas 
    • 100 g / 3 ½ oz chorizo sausage 
    • 400 ml / 1 ½ cup water 
    • 16 raw shrimp (unpeeled) 
    • 20 calamari rings 
    • 1 onion 
    • 2 cloves of garlic 
    • 1 red bell pepper 
    • 6-7 saffron filaments 
    • 1 tsp paella spice 
    • 2 tsp olive oil 
    • 1 tsp salt 
    • Pepper 
    • 2-3 lemon quarters (for decoration) 

• Peel and dice the onion, seed and dice the bell pepper. Peel and crush the garlic cloves. Slice the chorizo into rounds. 

• In the Rice Pot, bring the water to a boil with the paella spices and the saffron. Reduce the heat and add the shrimp. Poach for 2 minutes. Remove the shrimp and set aside. Pour the resulting broth into a bowl and set aside. 

• Pour the olive oil into the Rice Pot and cook the garlic and onion over medium heat for 3 minutes. Add the bell pepper and the calamari, and continue to cook for 5 minutes. 

• Add the rice and the peas. Stir well and cook for 3 minutes. 

• Pour in the broth and bring to a boil. Immediately reduce the heat to low and cook for 15 minutes with both lids on. 

• Remove the Rice Pot from the heat and let stand for 5 minutes, without opening it (very important!). 

• Add the shrimp and chorizo rounds. Stir well and decorate with the lemon quarters.