Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, spicy chorizo, smoked mackerel paella 🍀. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Spicy chorizo, smoked mackerel paella 🍀 is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spicy chorizo, smoked mackerel paella 🍀 is something that I’ve loved my entire life.

We add smoked mussels & spicy lamb sausage, which added another dimension of flavor. In today's video we're making an easy Seafood Paella recipe. It's Christmas day and we thought why not do something special? In your paella pan or saucepan, fry off the chicken thighs and chorizo until the thighs have colour on them and the chorizo is starting to go crunchy.

To get started with this recipe, we must prepare a few ingredients. You can have spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spicy chorizo, smoked mackerel paella 🍀:

1. Prepare 375 g short grain rice (arborio, paella, risotto whatever they call it by you)
2. Get 1 litre boiling hot chicken stock (always keep hot when adding to rice)
3. Take 2 LG mackerel fillets (deboned and skinned)
4. Make ready 150 g spicy chorizo thinly sliced
5. Take 1 LG onion finely chopped
6. Make ready 1 bell pepper chopped small
7. Make ready 3 tbsp veg oil
8. Take 2 cloves garlic minced
9. Prepare 2-3 tsp smoked paprika
10. Take 1 tsp hot chilli powder
11. Take 1 tbsp chopped parsley
12. Get to taste salt and pepper
13. Get 1 small tin sweet corn (optional)

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). Be sure to impress your dinner guests with this chorizo and seafood paella. Find this recipe and hundreds of other recipes at Tesco Real Food today! Gently fry the chorizo to release the oil, then turn up the heat to medium and cook the meat until browned.

Instructions to make Spicy chorizo, smoked mackerel paella 🍀:

1. 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)
2. 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.
3. Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal.
4. 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
5. 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.
6. Stir in parsley and serve immediately. Enjoy😋🍀

Find this recipe and hundreds of other recipes at Tesco Real Food today! Gently fry the chorizo to release the oil, then turn up the heat to medium and cook the meat until browned. Remove with a slotted spoon and set. 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.

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