Spicy chorizo, smoked mackerel paella 🍀

Steps Cook Recipes Spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps

Spicy chorizo, smoked mackerel paella 🍀 - Learn more about this spicy sausage, including where it's from, the varieties, and how to cook with it! Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot). Thinking of making a paella with chorizo this weekend? At least, that's what a lot of Spanish people would say. I personally, your humble host, am a huge fan of chorizo.

Is there anything you can't improve by adding some spicy red sausage?

Smoked mackerel pâté choux with green pineapple chutney.

You can have Spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients make Spicy chorizo, smoked mackerel paella 🍀

1. You need 375 g short grain rice (arborio, paella, risotto whatever they call it by you).
2. Prepare 1 litre boiling hot chicken stock (always keep hot when adding to rice).
3. Prepare 2 LG mackerel fillets (deboned and skinned).
4. Prepare 150 g spicy chorizo thinly sliced.
5. Prepare 1 LG onion finely chopped.
6. You need 1 bell pepper chopped small.
7. You need 3 tbsp veg oil.
8. It's 2 cloves garlic minced.
9. It's 2-3 tsp smoked paprika.
10. Prepare 1 tsp hot chilli powder.
11. You need 1 tbsp chopped parsley.
12. You need to taste salt and pepper.
13. It's 1 small tin sweet corn (optional).

Spicy chorizo, smoked mackerel paella 🍀 instructions

1. In a pot bring stock to a boil, then in a large saute pan heat oil to medium add onions and saute for 2-3 minutes (no colour).
2. Add sliced chorizo cook out oils and then add garlic,peppers and seasonings after 2 minutes add rice and over a gentle heat coating grains until they slightly become translucent on the edges..
3. Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal..
4. Gradually add stock a ladle at a time as each previous ladle is absorbed totally, keep stirring. You will see a change in the texture of the rice as the starch releases.
5. In the last few minutes as u are nearly out of stock flake in the mackerel and sweet corn (optional), finish cooking check seasonings u may or may not need salt as the mackerel us salty..
6. Stir in parsley and serve immediately. Enjoy😋🍀.

Spicy chorizo, smoked mackerel paella 🍀 - Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors. A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers. It's up to you whether you serve it slightly "wet" or cook it longer for a drier paella with a nutty, crisper base. Be sure to impress your dinner guests with this chorizo and seafood paella. Find this recipe and hundreds of other recipes at Tesco Real Food today! Gently fry the chorizo to release the oil, then turn up the heat to medium and cook the meat until browned. Remove with a slotted spoon and set. Thank you and good luck