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The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in Spain. The wonderful thing with paella is that it is so versatile and you can cheat a little

Recipe for 6


*Alternatively use 1 tbspn of either of the Steenbergs paella mixes. In fact, I used a little more!


  1. In a deep, large frying pan, heat the oil until smoking. Add rice, onions and chorizo. Stir over a moderate heat until the rice turns white.
  2. Arrange the meat, fish, prawns, sliced peppers and peas on top.
  3. Add paprika or Steenbergs paella mixes, then pour over water/stock and saffron water. Cover the pan lightly with foil and cook in a moderate oven for 30 minutes until the rice is tender and the water/stock is absorbed. Season with salt, and squeeze the half lemon over the mixture. Decorate with chopped fresh parsley and serve from pan.



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