Paella is such a hearty dish, perfect for the stormy nights we’ve been having a few of in Jakarta lately. There are lots of different variations of this dish, and if I could find good quality chorizo in Indonesia I would most definitely add it in. Forced as I am to cook with what I can find, I’ve pieced together this seafood paella recipe with a delightfully zesty kick. Serve piping hot with a couple of San Miguel Lights and a bowl of juicy lemon wedges.
In a large non-stick fry pan, heat the olive oil on a medium heat. Fry up onion, garlic, chilli, parsley stalks and paprika for about 10 minutes, until soft and fragrant.
Add rice and stir until coated with spices. Cook for three minutes and then pour in tomatoes and chicken stock. Bring to the boil and then reduce heat, stirring regularly for about 15 minutes.
When rice is al dente, add in capsicum, beans, prawns and squid, along with extra chicken stock, if necessary. As the mixture cooks, leave rice to sit undisturbed in the pan until it starts to crisp on the sides but not burn.
When the rice is fully cooked through, stir in juice of half the lemon and parsley. Serve hot with extra lemon wedges.
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