Mike van de Elzen: Chorizo paella with green chili and coriander (1)

Mike van de Elzen: Chorizo paella with green chili and coriander 

Cook time: 45 minutes 

Prep time: 5 minutes 

Serves: 6

2 tbsp sunflower oil  

1 white onion, peeled and diced  

3 cloves garlic, peeled and crushed  

2 chorizo sausage, sliced  

1/2 tsp smoked paprika  

1/2 cup red wine  

1 1/2 cups long grain rice  

3-4 cups vegetable stock  

2 tsp tomato puree

1/2 tsp salt good  

Crack of pepper  

12 cooked prawns  

1 green chili (cayenne or similar)  

1/2 cup fresh coriander 

1 lemon, cut into 6

Start by pre-heat your oven to 180*c.

Place your a deep cast-iron pan onto a element and start by sautéing the diced onions and garlic in the sunflower oil until soft. Add in the chopped chorizo and continue to sauté. Once the chorizo starts to colour up add in the rice. 

Reduce the heat and continue to sauté for a couple of minutes, before you carefully pour in the red wine. Allow the wine to reduce before finally adding in the vegetable stock, tomato puree and then season with salt and pepper. 

Place the a lid onto the pan and place it into the oven for 35 minutes.  

After this time remove and check the rice is just cooked through. If so scatter over the prawns and fire back into the oven without a lid for a further 10 minutes to heat the prawns through.  

After this time, remove and top with sliced green chili, coriander and lemon wedges.  

Serve.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News talks'b Mike.

Speaker 2 (00:13):
Vander Ellison, our resident chef, is with us now with
a recipe that sort of features a product I love,
a charritzo sausage.

Speaker 3 (00:25):
Isn't it amazing? It's just if you get the good ones.

Speaker 2 (00:28):
Yeah, yeah, And I do this one sort of one
tray bake with sausage and lots of roast veggies and
things like that, and it's, oh, it's just divine. You
can't go wrong with it.

Speaker 3 (00:39):
And there's so much flavor that comes out of a
you know, originating from the Iberian peninsula. So it's both
Spanish and Portuguese, neither one really kind of state claim
on it. It's kind of a bit of both, and
so traditionally fermented and kured and then it's smoked, which
allows it to be eaten without cooking. So if you

(01:00):
go to the little tap of bars in Spain, you
know you'll get your tritto savage served you warm. I
guess at room temps are uncooked. It doesn't need to
be necessarily cooked. That's the traditional one. When you come
over here and you go to the supermarkets and you
look at Troissa sausage quite often they are raw. So
there's kind of you don't don't trust me by saying

(01:23):
you eat them all raw?

Speaker 2 (01:25):
What are we going to do with our So today.

Speaker 3 (01:28):
I thought i'd make a payala. So start by it's
quite a long recipeet, but I'll kind of try and
rip through it as much as I can. So it's
a trio paala with the green chili and corry ender.
So start by preing you I have one hundred and
eighty degrees, and then you take I take I use
a deep cast iron pan. Pop that onto an aliment,
and then start by sorting one onion that's being peeled in, diced,

(01:49):
and then three closed galax auto that off a little
bit of some player or and then you want to
add in the all important sausage. So I've got two
of those. Try and find authentic ones if you can,
one that they've been cured, one that's really like just
press them if they're really hard at Jimmy means that
them and cured and sloke chop those. Add that in
and then it goes to the rice. So we've got
one and a half cups of long grain rice, so

(02:12):
that off, and then you want to add in some liquid.
So I've got half a cup of red wine and
then about three cups of vegetable stock. Maybe just hold
them back if you need them for a little bit later.
Reduce the heat down, cook that for a little bit longer,
and then pop a lid on it, and then fire
that into the oven. It's going to be in the
oven for about thirty thirty five minutes. Pull that out

(02:32):
after this time, just check that the rice is cooked
if it's not, if it's starting to get a little
bit too dry, when you can add in a little
final bit of vegetable stock. And then I've got some
cooked prawns. Once it's cooked, pull it out, Sprinkle over
the cooked prawns, and then I fire that back into
the oven for another ten minutes, just to heat those
prawns through. Once that's all done, pull it out, remove

(02:55):
the lid, and then I just slice some green chilies,
pop that over the top with some fresh grander and
some lemon.

Speaker 2 (03:02):
Wedges too, good mouths water. Just the thought of it.

Speaker 3 (03:08):
Yeah, all that flavor, all that flavor that sausage runs
right through that entire dost. So as the sausage really
is the hero.

Speaker 2 (03:17):
So if you would like that recipe, you'd like to
try a little bit of the trizzo sausage. I just
headed to Newstalk ZB dot co dot m zen Ford
slash Sunday. Of course you can look at Good from
Scratch as well.

Speaker 1 (03:30):
For more from the Sunday session with Francesca Rudkin. Listen
live to news Talk ZB from nine am Sunday, or
follow the podcast on iHeartRadio.