I've made various versions of paella in my time, this one is my favourite so far, although I'm not sure what exactly made it so. I was inspired to make it while reading Rick Stein's "Spain", but the dish I cooked had very little resemblance to the recipe that influenced my choice of dinner. As always, I'm bound by the ingredients I have to hand, so maybe it was just good fortune!
As with many of my dinners, it all starts with a couple of chopped onions and lots of crushed garlic, pan-fried with a nice load of olive oil and a diced red chilli. Once these are soft, in goes a heaped teaspoon of smoked paprika and a load of chorizo.
After a short time cooking, 300g of rice and 700ml of chicken stock went in, along with a chopped green pepper, a couple of handfuls of frozen edamame beans (I'd run out of peas and broad beans), a generous pinch of saffron and a pinch of salt.
I didn't have bomba rice so I used arborio and I have to say it worked very well. I probably ended up using well over a litre of stock/water over the course, I just added a little extra at a time, whenever the pan was getting dry, until the rice was cooked. It probably took about 20 minutes or so - I wasn't really paying attention to the time!
When the rice was pretty close to being ready, I made sure it was bubblingly hot and added in a load of sliced squid and the clams. Lid on and kept on a fairly high heat until the clams were open and the squid cooked through.
Served with a sprinkling of fresh coriander and a slice of lemon it was perfect. This amount was enough for two of us to have dinner and leftovers for lunch the following day.
Several cloves of garlic, smashed
1 big or 2 small onions, chopped
A chilli, chopped
A chorizo sausage, half-moon or quartered
Smoked paprika (I got mine at Waitrose, other supermarkets probably sell it too)
A bell pepper of any colour, chopped
Green peas/beans, alter cooking time depending whether fresh or frozen
About a litre of chicken stock
Squid (I buy mine frozen from The Fish Society)
Clams (I get mine delivered fresh from Abel & Cole)
Coriander and lemon to serve