Try bringing some of the sun home with this easy and delicious recipe for Paella.
3 tablespoons olive oil
120 ml White wine
2 cloves garlic
150g paella rice
1 teaspoon smoked paprika
250g frozen mixed seafood
1 tin chopped tomatoes
1 chicken stock cube
1 small bunch flat leaf parsley
Finely chop the onion and garlic. Remove the skin from the chorizo, if necessary and cut into small cubes. Dissolve the chicken stock cube in 500 ml hot water.
Heat a frying pan or paella pan over medium heat with 3 tablespoons olive oil. Add the onion and sweat for 5 minutes. Add the garlic and smoked paprika and fry for a further 1 minute.
Add the rice and fry for 1 minute. Add 120 ml white wine and cook until it has been absorbed into the rice. Add the tin chopped tomatoes and stock to the pan and cook over a low heat for about 15 minutes, stirring every now and again.
Add the seafood and peas, cooking for a further 5 minutes. Finely chop the parsley and cut the lemon into wedges.
Season the paella with salt and pepper. Sprinkle over the chopped parsley and arrange the lemon wedges around the pan. Serve at once.
If you have saffron in your store cupboard, add a few strands to the hot stock and allow to infuse before adding to the paella.