Egg & chorizo paella
This is like a shakshuka-inspired paella with baked eggs. Grind your saffron to release the earthy aroma that gives paella its iconic depth of flavour.
Description
This is like a shakshuka-inspired paella with baked eggs. Grind your saffron to release the earthy aroma that gives paella its iconic depth of flavour.
Ingredients
- 2 tbsp olive oil
- 200 g chorizo (diced or sliced)
- 2 red onions (finely chopped)
- 4 cloves garlic (finely sliced)
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 pinch saffron (ground)
- 1 cup arborio rice
- 6 cups chicken stock
- 1 cup peas
- 4 eggs
- Shredded parsley and lemon (to serve)
Instructions
- Place a large heavy-based pan, or paella pan over medium heat.
- Add olive oil and chorizo and fry until the chorizo begins to crisp and the oil turns red. Add the chopped onions and saute until softened, about 5 minutes.
- Add the garlic, paprikas, turmeric, ground saffron and arborio rice and stir to coat everything evenly.
- Pour in around ¾ of the stock and bring to a boil. Then, turn the heat down to low and allow the rice to gently simmer and absorb all the stock. This should take around 20 minutes. Taste a grain of rice regularly to check the doneness and if it looks too dry, add more stock, or water once you have used all the stock.
- Once the rice is almost done but still a little firm, stir through the peas and create four shallow wells. Crack one egg into each well and continue to cook for 5 or so minutes until the rice and eggs are cooked through. You can cover the pan for a few minutes to help cook the whites ontop.
- Allow to stand for a few minutes before serving. Garnish with parsley and a good squeeze of lemon.
paella, egg, chorizo, dinner, hearty, easy recipes, baked eggs, peas, rice, budget friendly
