Chorizo, pancetta, mushroom & green and red pepper paella with smoked garlic
Last Summer I became obsessed with paella – no idea why but I made it every 2 weeks or so – but this Summer I didn’t make a single one, go figure! My absolute go to paella last Summer was made with chicken, chorizo, prawns, squid, peas, tomato and red pepper but this year, for my one and only paella, I decided to shake it up a bit and go for chorizo & pancetta, some red and green peppers, tomato and mushroom.
The technique was exactly the same, you fry off your garlic and onion, add in the peppers, stir in the paella rice for a minute, then let it simmer for a while in a tomato – stock sauce. I cooked off my meat separately and then added it in as I wanted it to have a bit of a crunch rather than be soggy.
I did use one ingredient I had never used before: smoked garlic! I stumbled upon it in the supermarket and it just smelled so good I had to try it! You can of course replace it with normal garlic if you can’t find it yourself, but I would recommend using smoked paprika powder then instead, just to give it a different smoked flavour.
|200g paella rice|
|600g tinned chopped tomatoes|
|200g tomato puree|
|1 red onion|
|2 cloves of garlic (smoked if possible)|
|2 small red peppers|
|2 small green peppers|
|3tbsp paprika powder|
|1 vegetable stock cube|
|fresh or frozen parsley|