Alan’s “SCOTTISH” PAELLA

Ok so why Scottish? Isn’t Paella traditionally a Spanish dish?

Well, we all know Scottish people are allegedly ‘careful’ with money so we are using turmeric as opposed to saffron to flavour the rice. Turmeric has performance benefits for endurance as it is a well documented natural anti inflammatory and despite having a really good flavour, saffron only makes your poor & has no real nutritional gains.

’SCOTTISH’ PAELLA

Serves 2/3.

ingredients

1 diced onion

1 diced red pepper

1 diced yellow pepper

100g diced smoked chorizo

2 teaspoons of dried turmeric

200 g diced chicken breast

200 g of risotto rice

650 ml chicken or veg stock

200 g diced firm fish or shelled prawns

100 g of frozen peas

pinch of smoked paprika

Method

1. Start by pre heating a large saute pan, add the chorizo to the dry pan for cook over medium heat for 2/3 minutes until some of the fat from the chorizo has rendered down

2. Add the the peppers and onions into the pan and continue to cook for 3/4 minutes over a medium heat, there should be enough oil from the chorizo meaning you don’t need to add any oil to the pan.

3. Then add the chicken and turmeric cook for further 3 minutes, then the risotto rice and the stock. Simmer gently for approx 18 minutes until the liquid had been absorbed and rice is tender, depending on the rice and how hard you cook the risotto you might need to add a touch more liquid, keep an eye on it

4. Next add the diced raw fish or prawns & de-frosted frozen peas, then cook gently for further 2/3 minutes, remove from the heat and allow to sit for a few minutes,. Correct seasoning with salt and pepper, pinch of smoked paprika and you are there.