1 1⁄4 litres chicken or vegetable stock
1⁄2 teaspoon saffron threads
1 onion, finely chopped
2 garlic cloves, crushed
2 chorizo sausages, cut into small cubes
400 grams Calasparra rice
juice of 1 lemon
1 1⁄2 teaspoons sweet paprika
2 tomatoes, skinned and cut into small cubes
100 grams green beans, cut into 3 cm pieces
100 grams peas or broad beans (fresh or frozen)
400 grams hapuka, blue cod or other firm white fish, cut into bite-sized pieces
Heat the stock in a large saucepan. Lightly crush the saffron threads with your fingers and add to the stock.
Place your paella pan or other shallow, heavy-based pan over medium heat on the barbecue and add enough olive oil to just cover the base of the pan.
Add the onion and sauté until translucent but not browned, then add the garlic and chorizo sausage. Cook for a further two or three minutes then add the rice, stirring until well coated in oil.
Squeeze over the lemon juice then add the paprika and chopped tomato and stir to combine. Pour in the hot stock and bring to the boil while stirring. Reduce the heat to maintain a gentle simmer. Do not stir.
Once the rice is just cooked stir through the beans and peas and place the pieces of fish on top, gently stirring them into the rice and cook for a further few minutes. The rice should be slightly caramelized on the base of the pan and smell toasty, but not be burnt.
Turn the heat off and cover the pan with foil or the lid of the barbecue if you have one. Leave to rest for a further 5-10 minutes to allow the fish to continue cooking. Serve the paella immediately.
Calasparra rice: short grain rice grown on the Ebro Delta of Spain and traditionally used for the famous Valencian dish of paella. Although similar to Italian Arborio rice, the Spanish do not stir the rice while it is cooking, instead allowing it to develop a delicious crust on the base. It is available in different grades, the best being Bomba.