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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 - I am not a fan of chorizo so replaced it with ham!

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 ham. Stir over a moderate heat until the rice turns white and draw aside. Arrange the meat, fish, prawns, sliced peppers and peas on top.
  2. Add paprika or Steenbergs paella mixes, then pour over stock and saffron water. Cover the pan lightly with foil and cook over moderate oven for 30 minutes until the rice is tender and the stock 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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