Calamari and Chorizo Paella

Serves 4-6

Jon Camilleri

Prep 15min

Cook 30min

Easy paella dish with crispy chorizo pieces and tender calamari rings with a bed of fragrant rice.

This Recipe Contains

1tbsp Olive Oil

225g Spanish Chorizo (cubed)

1 medium Onion(finely chopped)

3 Garlic Cloves (finely chopped)

1 Red Bell Pepper (diced)

1 Yellow Bell Pepper (diced)

200g Arborio or Bomba Rice

1pkt Carmencita Paellero Marinera Seasoning

400g Canned Diced Tomatoes

600ml Chicken or Vegetable Stock

200g Carrefour Calamari Rings

50g Frozen/Fresh Peas

Salt and Pepper (to taste)

Lemon Wedges

Fresh Parsley

Instructions

Searing the Chorizo and Sautéing the Vegetables

Heat olive oil in a large paella pan or a wide, heavy skillet over medium-high heat. Add the chorizo slices and cook for 3-4 minutes until they release their oils. Remove and set aside. In the same pan, sauté the chopped onion and garlic for 2-3 minutes until softened. Add the bell peppers and cook for another 3-4 minutes.

Building the Paella Base (Sofrito and Rice)

Stir in the paella seasoning, then add the rice. Stir to coat the rice with the oil and spices. Pour in the diced tomatoes and stock. Stir well and bring to a simmer. Return the chorizo to the pan and spread everything evenly. Adjust with salt and pepper and let the mixture simmer on low heat uncovered for about 15-20 minutes.

Adding Seafood and Finishing

Add the calamari rings on top of the rice. Scatter the peas over the dish and cover. Cook for another 5-7 minutes, or until the calamari is tender. Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges on the side.