Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, spicy chorizo, smoked mackerel paella 🍀. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Learn more about this spicy sausage, including where it's from, the varieties, and how to cook with it! Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot). Thinking of making a paella with chorizo this weekend?
Spicy chorizo, smoked mackerel paella 🍀 is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Spicy chorizo, smoked mackerel paella 🍀 is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spicy chorizo, smoked mackerel paella 🍀:
- Prepare 375 g short grain rice (arborio, paella, risotto whatever they call it by you)
- Make ready 1 litre boiling hot chicken stock (always keep hot when adding to rice)
- Take 2 LG mackerel fillets (deboned and skinned)
- Take 150 g spicy chorizo thinly sliced
- Take 1 LG onion finely chopped
- Get 1 bell pepper chopped small
- Make ready 3 tbsp veg oil
- Make ready 2 cloves garlic minced
- Prepare 2-3 tsp smoked paprika
- Get 1 tsp hot chilli powder
- Make ready 1 tbsp chopped parsley
- Make ready to taste salt and pepper
- Get 1 small tin sweet corn (optional)
This spicy spanish chicken chorizo paella is an easy one pot dish that's filled with flavor and spice! If you're a fan of some Spanish heat, this is the dish for you! Developed for CFC by Monda Rosenberg. Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors.
Instructions to make Spicy chorizo, smoked mackerel paella 🍀:
- 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)
- 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.
- Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal.
- 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
- 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.
- Stir in parsley and serve immediately. Enjoy😋🍀
Smoked mackerel pâté choux with green pineapple chutney. A simple version of the traditional Spanish rice dish, studded with prawns, spicy chorizo sausage and sweet, red peppers. It's up to you whether you serve it slightly "wet" or cook it longer for a drier paella with a nutty, crisper base. Scatter with coriander and black pepper and serve with lemon wedges. Cooking smoked mackerel is a simple process.
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