Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, spicy chorizo, smoked mackerel paella 🍀. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Stir the tomatoes and chorizo into the pan. Paella purists will be quick to tell you that no authentic Spanish paella contains chorizo. If you want a traditional version of the dish, you will not want to use chorizo; however, you may want to use the spices it contains.

Spicy chorizo, smoked mackerel paella 🍀 is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Spicy chorizo, smoked mackerel paella 🍀 is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy chorizo, smoked mackerel paella 🍀:

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

Fry the chorizo pieces in the same pan just long enough for their oil to ooze out a little. I used to date a girl from Valencia. She insisted that paella isn't really paella unless it has rabbit. I confirmed this when we later went to a restaurant, and the rice had rabbit legs, rabbit ribs - and even rabbit heart, lungs and kidneys.

Steps to make Spicy chorizo, smoked mackerel paella 🍀:

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😋🍀

And she was from Valencia: birthplace of Spanish rice. Chock-full of three kinds of seafood plus spicy chorizo, this Spanish paella will satisfy a hungry crowd. The recipe calls for Bomba rice, a short-grain Spanish rice that is prized for its ability to absorb almost three times its volume in liquid, while the grains still remain firm and delicious, but any sort of Spanish paella rice will do. Spanish Chorizo is a cured pork sausage flavoured with smoked paprika. It can be mild or spicy and the texture varies from fresh and soft similar to a hot dog to semi dried or even dried like a salami.

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