- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp each hot smoked paprika and dried thyme
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 300g paella or risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 3 tbsp dry sherry or white wine (optional)
- 400g can chopped tomatoes with garlic
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 900ml chicken stock
- 400g bag frozen seafood mix
- juice ½ lemon, other half cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful flat-leaf parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.
Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock.
Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.
Seafood, chickpea & chorizo riceCut 150g chorizo into slices the thickness of a £1 coin. Fry for 5 mins until golden, then set aside, leaving its red oil in the pan. Follow the recipe as before, frying everything in chorizo oil instead. Once the rice is almost tender, stir in 400g can drained chickpeas and the fried chorizo. Simmer for 5 mins more until hot through.