ingredients

 

2 4 6 8 Servings

• 200 grams smoked haddock fillets

• 50 grams chorizo sausage

• 100 grams fine green beans

• 100 grams green peas

• 1 shallot onion

• 1 tablespoon olive oil

• 0.5 bunch fresh dill

• 150 grams paella rice

• 1 vegetable stock cube

• 1 pinch saffron threads

implements

 

for cooking 2 servings

• medium saucepan

• deep pan / wok

instructions

 

1. In the medium saucepan dissolve a vegetable stock cube in 500ml of water. Add a pinch of saffron and continue to simmer for a few minutes until you are ready to pour it into the rice.

2. Slice the shallot onion and cut the chorizo sausage into small cubes or half-moon slices.

3. Heat 1 tablespoon of olive oil in the deep pan. Add the shallot and the chorizo pieces. Saute for a minute or so.

4. Add paella rice and stir so that the grains are covered in oil. Continue to saut for another minute and then pour in the vegetable stock. Let it bubble for a few seconds, reduce the heat to moderate and leave it to cook for 10 minutes.

5. Meanwhile, take the haddocks flesh of its skin and cut into chunks.

6. Cut 100g of fine beans into 2-3cm lengths.

7. Add the haddock, chopped beans and 100g of green peas to the rice as soon as you are ready.

8. After about 10 minutes the liquid from the pan would have almost evaporated, so add 200ml of water and continue to cook for another 6-7minutes until the rice is soft and creamy.

9. Chop ½  bunch of dill and add to the rice at the end of cooking, stirring it well before serving.

To serve - Simply spoon the paella into serving bowls and enjoy!