By admin
16 April 2012

I started cooking as a young boy with my mother, Lynne, because my older sister didn’t show any interest. My mom made me chop, peel and season. Before long she left me to my own devices. When I was about 16 my mom’s childhood friend went to live in Spain and sent her a paella recipe. I don’t know how traditional it is but it’s the one we’ve used ever since.

Serves 6

Preparation time: 15-20 min

Cooking time: 30-40 min

30 ml (2 T) olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped

100 g chorizo sausages, sliced

1 red pepper, skin removed and diced

250 ml (1 c) risotto rice

250 ml (1 c) dry white wine

1 litre (4 c) chicken stock

2 threads saffron or

2 ml (½ t) paprika

500 g prawns (without heads), cleaned

250 g shelled mussels

125 ml (½ c) peas

salt and black pepper

thyme sprigs to garnish

lemon wedges to garnish

Heat the olive oil in a heavybottom pan and fry the onion, garlic and chorizo sausages until golden.

Add the red pepper and fry for 1 minute.

Add the rice, stirring until all the grains are coated with oil.

Mix the wine, stock and saffron (or paprika) and add to the rice mixture, stirring until well mixed.

Reduce the heat and simmer for about 20 minutes or until the rice is cooked and most of the liquid has evaporated.

Add the prawns and mussels and heat until the seafood is done (cover the pan with aluminium foil so the seafood can cook more rapidly).

Add the peas and season if necessary.

Garnish with thyme sprigs and serve with bread and lemon wedges.

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