Spicy chorizo, smoked mackerel paella 🍀. This spicy spanish chicken chorizo paella is an easy one pot dish that's filled with flavor and spice! If you're a fan of some Spanish heat, this is the dish for you! Thinking of making a paella with chorizo this weekend?

Just check out the name of this blog. Is there anything you can't improve by adding some spicy red sausage? Developed for CFC by Monda Rosenberg. You can have Spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Spicy chorizo, smoked mackerel paella 🍀

1. It's 375 g of short grain rice (arborio, paella, risotto whatever they call it by you).
2. You need 1 litre of boiling hot chicken stock (always keep hot when adding to rice).
3. Prepare 2 of LG mackerel fillets (deboned and skinned).
4. You need 150 g of spicy chorizo thinly sliced.
5. Prepare 1 of LG onion finely chopped.
6. It's 1 of bell pepper chopped small.
7. It's 3 tbsp of veg oil.
8. It's 2 cloves of garlic minced.
9. You need 2-3 tsp of smoked paprika.
10. Prepare 1 tsp of hot chilli powder.
11. It's 1 tbsp of chopped parsley.
12. You need to taste of salt and pepper.
13. You need 1 of small tin sweet corn (optional).

Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors. Smoked mackerel pâté choux with green pineapple chutney. A must for chorizo lovers, this paella is a great party pleaser and will add a taste of the Med to any occasion. Heat half the olive oil in a paella pan or a large frying pan.

Spicy chorizo, smoked mackerel paella 🍀 instructions

1. In a pot bring stock to a boil, then in a large saute pan heat oil to medium add onions and saute for 2-3 minutes (no colour).
2. Add sliced chorizo cook out oils and then add garlic,peppers and seasonings after 2 minutes add rice and over a gentle heat coating grains until they slightly become translucent on the edges..
3. Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal..
4. Gradually add stock a ladle at a time as each previous ladle is absorbed totally, keep stirring. You will see a change in the texture of the rice as the starch releases.
5. In the last few minutes as u are nearly out of stock flake in the mackerel and sweet corn (optional), finish cooking check seasonings u may or may not need salt as the mackerel us salty..
6. Stir in parsley and serve immediately. Enjoy😋🍀.

Combine the stock, paprika and saffron in a saucepan and bring to a gentle simmer. Reduce the heat to the lowest setting. Place a paella pan or large, wide-based frying pan over medium heat. With slices of spicy chorizo and the rich smokiness of paprika and saffron, this Spanish one-pot wonder is a feast of flavours. Heat a large heavy-based frying pan or paella pan over medium heat.