Chorizo paella with spinach and roasted peppers

I can’t say I’ve ever really been a big fan of classic paella with seafood, but this paprika and chilli spiced chorizo version with wilted spinach, and roasted red peppers is, according to one of my loyal tasting club members, completely ‘banging’! It’s very easy to make and takes about an hour for prep and cooking. This recipe will serve six as a starter, or 4 as a main course. Enjoy!

Chorizo paella
  • 6 tablespoons of olive oil
  • 2 large onions, finely chopped
  • 4 cloves of garlic, crushed or finely chopped
  • 2 red sweet pointed peppers
  • 500g spinach, washed and drained
  • 200g cooking chorizo, cut into coins
  • 250g paella rice – bomba or calasparra
  • 2 tsp sweet smoked Spanish paprika
  • 1/2 tsp dried chilli flakes
  • Sea salt and black pepper
  • 900ml hot chicken stock

To make…

  • Roast the red peppers whole on a gas flame or on a tray in a hot oven (200°C) for an hour until the skin blackens and can be removed easily. Once they are cooked, slip off the skin and remove the stalk and seeds. Cut into strips, save any juices and set aside.
  • Meanwhile, in a large paella pan, frying pan or shallow cast iron casserole, heat the oil and fry the chorizo pieces for a minute. Add the chopped onions and cook for a good 20 minutes, stir from time to time to prevent the mixture from sticking. Add the garlic and cook for another 5-10 minutes. This mixture is ready when it is caramelised and sweet – that’s what delivers the flavour.
  • Stir in the rice and coat thoroughly with the onion mixture. Season with salt and black pepper and then add the paprika, chilli flakes and hot stock. Simmer for about 15 minutes on a low heat, or until there is a just a thin layer of stock around the edge. Shake the pan from time to time if you’re concerned that it will stick but, unlike risotto, there is absolutely no need to keep stirring it.
  • While you’re waiting for the rice to cook through and absorb all the wonderful flavours, wilt the spinach with a little salt in a large wok or saucepan. Take it off the heat and set aside with the red peppers.
  • Once the rice is cooked through, share the spinach out evenly over the top and scatter over the red pepper strips. Cover tightly with a lid or foil and allow it to sit for 5 minutes to warm through. I like to eat this just as it is but you could serve it with slices of lemon to cut the richness, or with a tomato salad on the side.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Chorizo paella with spinach and roasted peppers

  1. Ema Jones says:

    I’m adding in some diced chicken, plz suggest…

  2. Pingback: Iberian tapas feast | Pigeon Cottage Kitchen

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