55. Green Bean and “Chorizo” Paella

If you don’t have paella rice (or bomba rice), you could try this with medium grain rice, or potentially even Arborio rice. I’ve even made paella with Japanese short grain rice, and it was still pretty good. If you don’t have saffron, a 1/4 tsp of turmeric will do the trick. Don’t worry too much about finding a vegetarian chorizo sausage, any veggie sausage that keeps its shape when sliced will work.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot, heat the stock, water and wine, adding the saffron.

Step 2

In a paella pan, stainless steel pan, or cast iron pan (at least 30cm diameter), fry the chorizo in the olive oil until browned, then remove from the oil.

Step 3

Sauté the onion in the chorizo-stained oil, and when softened, add the capsicum, tomato, garlic and sherry vinegar.

Step 4

As everything is beginning to soften, add the rice, coating it in the oil, and spreading it out evenly over your pan.

Step 5

Gently ladle the hot stock from the pot over the rice, without disturbing the even distribution of rice. Don't stir from now on. Add the beans by dropping them gently in the stock, distributing them evenly. Season really well with salt and pepper.

Step 6

Cook the whole mixture gently, simmering until almost all the surface liquid has vanished. Place the slices of chorizo on the top of the paella so they warm up.

Step 7

Now that the liquid is nearly cooked off, you will need to pay close attention to the socarrat forming on the bottom of the pan (the golden rice crust). You will start to hear a snap, crackle, and pop, along with smelling a nutty aroma. This should take 1-2 minutes to form. If it starts to smell burnt, take it immediately off the heat.

Step 8

Sprinkle over the chopped parsley, and serve with a wedge of lemon.