Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, spicy chorizo, smoked mackerel paella 🍀. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Spicy chorizo, smoked mackerel paella 🍀 is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Spicy chorizo, smoked mackerel paella 🍀 is something which I have loved my entire life. They’re fine and they look wonderful.

In today's video we're making an easy Seafood Paella recipe. It's Christmas day and we thought why not do something special? In your paella pan or saucepan, fry off the chicken thighs and chorizo until the thighs have colour on them and the chorizo is starting to go crunchy. If you like your paella a little spicy then add some chilli peppers.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spicy chorizo, smoked mackerel paella 🍀:

1. Prepare 375 g short grain rice (arborio, paella, risotto whatever they call it by you)
2. Make ready 1 litre boiling hot chicken stock (always keep hot when adding to rice)
3. Prepare 2 LG mackerel fillets (deboned and skinned)
4. Take 150 g spicy chorizo thinly sliced
5. Get 1 LG onion finely chopped
6. Take 1 bell pepper chopped small
7. Get 3 tbsp veg oil
8. Take 2 cloves garlic minced
9. Get 2-3 tsp smoked paprika
10. Make ready 1 tsp hot chilli powder
11. Prepare 1 tbsp chopped parsley
12. Prepare to taste salt and pepper
13. Take 1 small tin sweet corn (optional)

The result was really fine yet not spicy enough for me. I may add some Cayenne peper next time. I would use a smoked sausage and increase the amount (substituting chicken/turkey for pork to maintain calories). Developed for CFC by Monda Rosenberg.

Instructions to make Spicy chorizo, smoked mackerel paella 🍀:

1. In a pot bring stock to a boil, then in a large saute pan heat oil to medium add onions and saute for 2-3 minutes (no colour)
2. Add sliced chorizo cook out oils and then add garlic,peppers and seasonings after 2 minutes add rice and over a gentle heat coating grains until they slightly become translucent on the edges.
3. Now comes the work stirring constantly add 2 ladles of hot stock. It will bubble and absorb quickly, this is normal.
4. Gradually add stock a ladle at a time as each previous ladle is absorbed totally, keep stirring. You will see a change in the texture of the rice as the starch releases
5. In the last few minutes as u are nearly out of stock flake in the mackerel and sweet corn (optional), finish cooking check seasonings u may or may not need salt as the mackerel us salty.
6. Stir in parsley and serve immediately. Enjoy😋🍀

I would use a smoked sausage and increase the amount (substituting chicken/turkey for pork to maintain calories). Developed for CFC by Monda Rosenberg. Faster to make and a whole lot cheaper than most paellas, (no precious saffron or seafood needed) this one-disher is both intriguingly flavored and peppered with a kaleidoscope of colors. How To Smoke Salmon - Easy Smoked Fish Recipe. Smoking is a method of cooking traditionally done to The fresh mackerel is filled with samphire breadcrumb stuffing and grilled or barbequed. · Indulge away with this buttery, creamy, spicy New Orleans Barbeque Shrimp, that has nothing to do.

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