Southend Paella with Chorizo

 

 

Preparation time: 1 hr

servings per dish: 4

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Ingredients:

  1. 2tbsp Olive Oil
  2. 4 baby leeks
  3. 1 Plum tomato
  4. 75 g cooked peas
  5. 75g sugarsnap peas
  6. 6 small shallots
  7. 4 garlic cloves
  8. 50g Chorizo
  9. 50g Lardons
  10. 100g mussels
  11. 12 prawns
  12. 100g cockles
  13. 4 scallops
  14. 450ml Fish Stock
  15. 250g Bomba Paella rice
  16. Bunch flat leaf parsley
  17. 2 lemons
  18. ½ tsp. Pimenton
  19. Pinch of chili flakes
  20. Pinch of saffron

 

 

Method:

In a large deep skillet or paella dish if you have one heat up the Olive oil and add the lardons and chorizo. Fry these up till they are brown and crisp and place to one side and keep the oil in the pan. Add to this 2tbsp of Olive Oil and then gently brown the shallots for about 2-3 mins. Add the garlic, chopped baby leeks and fry for another 2 mins.  Then add ½ tsp of Pimenton, a pinch of chilli flakes and grate the plum tomato as well and discard the skin. Cook for another 5 minutes and then add the Paella rice and stir so that all the rice is coated and then add all the fish stock, bring to the boil then turn down to a simmer and add a pinch of saffron and all the stalks from the parsley.

I don’t stir this anymore and just turn the pan every 2 mins so as to try and obtain a crust on the bottom of the paella. Cover and cook for 10 mins, then add the prawns, mussels, scallops and of course the cockles which makes this southend style paella. Cover and simmer for 15 minutes just turning the pan every 2 mins to keep the heat distributed evenly.  Then I reheat the lardons and chorizo and add these in along with the peas and sugarsnap peas. Then when it is ready to serve I sprinkle generously with the parsley and dish up with a slice of lemon for everyone.

 

 

 

 

This is a meal we often cook up after a day in southend with all the seafood sourced locally, the cockles are especially good straight from the cockle sheds at leigh on sea.

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