MANY HAPPY RETURNS
MEXICAN-STYLE CHORIZOAND-SEAFOOD PAELLA
“A Mexican paella is spicier and soupier than a Spanish version. It doesn’t use saffron, and uses fresh chorizo and beer instead of wine. Though parboiled white rice is usually used, I’ve stuck to risotto rice, which I love.”
Serves 8
EASY
Preparation: 30 minutes
Cooking: 1 hour
chorizo 400 g
olive oil 4 T
medium onions 2, thinly sliced
garlic 3 cloves, crushed
sweet peppers 3, thinly sliced
risotto rice 400 g
beer 1 cup 1 x 400 g can 4 cups ½ t 1 kg, cleaned 300–400 g, deveined 1 x 170 g punnet 80 g 80 g to garnish
