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West cork paella

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    Source: uktv.co.ukReport recipe

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    Ingredients Jump to Instructions ↓

    1. 8 tbsp olive oil

    2. 150 g chorizo , ideally Fingal Ferguson's, chopped into chunks

    3. 2 onions , diced

    4. 4 clove garlic , crushed

    5. 1 red peppers , sliced

    6. 8 tomatoes , roughly chopped

    7. 270 g paella rice

    8. 1 tsp black pepper , or to taste

    9. 1 tsp strands saffron

    10. 1 tsp turmeric

    11. 800 ml chicken stock , hot

    12. 300 g smoked chicken breasts

    13. 50 g cheese , Desmond cheese if possible, grated

    14. 1 lemons , cut into wedges

    Instructions Jump to Ingredients ↑

    1. West cork paella Method 1. Heat the olive oil in a large, heavy-based frying pan. Add the chorizo and fry for three minutes, until crispy.

    2. Add the onion, garlic, and red pepper and cook for fifteen minutes, stirring occasionally.

    3. Add in the tomatoes, stir in the rice then season with salt and freshly ground pepper. Add the saffron and turmeric, followed by the hot stock and leave to simmer for 15 minutes.

    4. Scatter the pieces of smoked chicken over the rice, followed by the Desmond cheese.

    5. Allow to simmer for a further three minutes, then cover and leave to rest for about three minutes before eating.

    6. Serve with lemon wedges.

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