Woolworths TASTE

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

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