How to Prepare Award-winning Spicy chorizo, smoked mackerel paella 🍀

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We hope you got insight from reading it, now let's go back to spicy chorizo, smoked mackerel paella 🍀 recipe. You can cook spicy chorizo, smoked mackerel paella 🍀 using 13 ingredients and 6 steps. Here is how you cook it.

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

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

Steps 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😋🍀.

Heat half the olive oil in a paella pan or a large frying pan. Learn more about this spicy sausage, including where it's from, the varieties, and how to cook with it! Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot). The result was really fine yet not spicy enough for me. I may add some Cayenne peper next time.

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