The holiday surf and turf idea you didn’t know you needed… until today.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 8 to 10
4 cups Arborio rice
1/3 cup extra virgin olive oil
1 tablespoon garlic, minced
3⁄4 cup red onion, chopped
3⁄4 cup sun-dried tomato (strips in olive oil)
2 pieces bay leaf
1 kilogram prawns, cut lengthwise
1 cup white wine, dry
8 cups chicken stock
1 lime zest
1 tablespoon salt
1 teaspoon ground black pepper
1⁄2 teaspoon saffron
1 cup green peas
1⁄2 gram lechon, chopped into 1-inch cubes
1⁄2 cup red bell pepper, roasted and julienned
2 pieces chorizo, sliced
1. In a 12-14 inch paellera, heat the olive oil and add the onions and garlic. Sauté the onions for 5 minutes and add the chorizo. Sauté for 2 more minutes.
2. Add the rice, and stir constantly over medium-high heat for about 3 minutes, or until all the grains are fully coated in oil.
3. Add the salt, tomatoes, peas, red pepper, bay leaf, and lechon. Pour in the white wine and reduce the liquid until only 1/3 remains. Meanwhile, pour 1 cup of boiling water over the saffron threads. Set aside.
4. Add the saffron liquid and 3⁄4 of the chicken stock. Simmer the paella over low-medium heat.
5. Halfway through the cooking process, add the ulang and add more stock if necessary. Cook the paella until the grains are still firm but have no bite or crunch.
6. Top with fresh lime zest and serve with quartered lemons.
This recipe was originally published in the December 2016 – January 2017 issue of Breakfast Magazine.