Easy Paella La Madrina

Even though there's more Italian in my family genealogy, one of my grandmothers was born in Leon, Spain. Amparo, a very Spanish lady who always had a hair and make up immaculately done, was also a great cook and seamstress, and she passed all her knowledge to my own Godmother (Madrina in Spanish). How is it that having so much Spanish in my blood I still didn't show you how to make a paella? Well, here it is finally, and you won't believe how delicious, easy, and quick you can feed your whole family with this very forgiving recipe.

For those of you that are very knowledgeable about everything that relates to Spain, I know what you will think after reading the recipe: where is the rice, where are the big prawns and mussels in their shells, and why there is so much chorizo in it? Let me explain: the lack of rice is because my family like white rice and I don't really enjoy it that much (you know: bland, empty calories, too many evil carbs, etc), so I prefer to do the rice on the side so they can serve it themselves. The lack of big prawns and shelled mussels is because I use marinara mix (otherwise how do you think it would be easy and quick?). The chorizo... well, I like it. The real paella from Valencia doesn't have chorizo, but I really like the flavour so since this is not an authentic paella but more of a seafood stew, then I choose to add chorizo. Same goes for the bacon I add as well. And of course same goes for the Chimichurri La Madrina Limón. But of course the Chimichurri La Madrina Limón makes this dish absolutely delicious, so you can bet that as soon as Spain tastes it they will start adding Chimichurri La Madrina Limón to the original paella, no doubt about it. Now, let's be realistic, the traditional paella from Valencia has even rabbit, so I guess this one should be called: Seafood with stuff. Anyway, if you choose to add the rice then you could add two or three saffron threads in a little bowl with hot water and leave it for 10 minutes and then add the water to the rice and it'll give it the particular yellow colour that we see in "real" paellas, and it'll enhance the sweetness of the seafood. Now let's go to the recipe. Ole!

Easy Paella La Madrina

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

Ingredients

• 1 - 2 tbsp extra virgin olive oil

• 1 tsp paprika

• 2-3 spring onions (sliced)

• 2 garlic cloves (minced)

• 100 g mushrooms (sliced)

• 2 slices bacon (diced)

• 1 spanish chorizo (sliced)

• 1 red capsicum (diced)

• 0.5 cup of frozen peas

• 1 cup rice

• 0.5 cup chicken broth (if you are adding a cup of rice increase broth to 1.5 cup)

• 500 g marinara mix (that is why this is so easy and quick!)

• 100 g Chimichurri La Madrina Limón

• salt

• pepper

Method

1. Heat the oil in a large pan or a wok.

2. Add the paprika, salt, pepper and saffron if you are using and mix until the pan is aromatic.

3. Add the onion, garlic and mushrooms and heat until onion is translucent and mushrooms are tender.

4. Add the chorizo and bacon until they're golden.

5. Add the capsicum and mix for a minute.

6. If you are using the rice stir it in this step with 1 cup of chicken broth.

7. Add the marinara mix and the Chimichurri La Madrina Limón and mix well.

8. Add the 0.5 cup broth and mix everything.

9. Cover the pan and leave it for about 8-10 minutes. Check that the seafood is not overcooked.

10. Stir in the peas and leave it for another minute until peas are firm and hot.

11. Rest for a couple of minutes before serve.