Mike van de Elzen: Chorizo paella with green chili and coriander 

Cook time: 45 minutes 

Prep time: 5 minutes 

Serves: 6

2 tbsp sunflower oil  

1 white onion, peeled and diced  

3 cloves garlic, peeled and crushed  

2 chorizo sausage, sliced  

1/2 tsp smoked paprika  

1/2 cup red wine  

1 1/2 cups long grain rice  

3-4 cups vegetable stock  

2 tsp tomato puree

1/2 tsp salt good  

Crack of pepper  

12 cooked prawns  

1 green chili (cayenne or similar)  

1/2 cup fresh coriander 

1 lemon, cut into 6

Start by pre-heat your oven to 180*c.

Place your a deep cast-iron pan onto a element and start by sautéing the diced onions and garlic in the sunflower oil until soft. Add in the chopped chorizo and continue to sauté. Once the chorizo starts to colour up add in the rice. 

Reduce the heat and continue to sauté for a couple of minutes, before you carefully pour in the red wine. Allow the wine to reduce before finally adding in the vegetable stock, tomato puree and then season with salt and pepper. 

Place the a lid onto the pan and place it into the oven for 35 minutes.  

After this time remove and check the rice is just cooked through. If so scatter over the prawns and fire back into the oven without a lid for a further 10 minutes to heat the prawns through.  

After this time, remove and top with sliced green chili, coriander and lemon wedges.  

Serve.

LISTEN ABOVE

<h2>Mike van de Elzen: Chorizo paella with green chili and coriander&nbsp;</h2>
Cook time: 45 minutes&nbsp;
Prep time: 5 minutes&nbsp;
Serves: 6
2 tbsp sunflower oil &nbsp;
1 white onion, peeled and diced &nbsp;
3 cloves garlic, peeled and crushed &nbsp;
2 chorizo sausage, sliced &nbsp;
1/2 tsp smoked paprika &nbsp;
1/2 cup red wine &nbsp;
1 1/2 cups long grain rice &nbsp;
3-4 cups vegetable stock &nbsp;
2 tsp tomato puree
1/2 tsp salt good &nbsp;
Crack of pepper &nbsp;
12 cooked prawns &nbsp;
1 green chili (cayenne or similar) &nbsp;
1/2 cup fresh coriander&nbsp;
1 lemon, cut into 6
Start by pre-heat your oven to 180*c.
Place your a deep cast-iron pan onto a element and start by sautéing the diced onions and garlic in the sunflower oil until soft. Add in the chopped chorizo and continue to sauté. Once the chorizo starts to colour up add in the rice.&nbsp;
Reduce the heat and continue to sauté for a couple of minutes, before you carefully pour in the red wine. Allow the wine to reduce before finally adding in the vegetable stock, tomato puree and then season with salt and pepper.&nbsp;
Place the a lid onto the pan and place it into the oven for 35 minutes. &nbsp;
After this time remove and check the rice is just cooked through. If so scatter over the prawns and fire back into the oven without a lid for a further 10 minutes to heat the prawns through. &nbsp;
After this time, remove and top with sliced green chili, coriander and lemon wedges. &nbsp;
Serve.
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Chorizo paella with green chili and coriander (1)

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/bf1f1cb9-c502-4237-81f6-b35701896745/transcript