1 tbsp olive oil
1 small red onion, peeled and sliced
1 small bulb fennel, cut into thin wedges
2 tsp smoked paprika
300g Calasparra or Arborio rice
Salt and pepper to taste
1L hot vegetable stock
100g small snow peas, tipped
Lemon wedges and fresh parsley to serve
Heat a large paella pan or heavy based fry pan over medium heat.
Pour olive oil into the pan, add onion, fennel and smoked paprika, sauté to soften.
Add Beerenberg Chicken Chorizo Paella Meal Base to the pan with the rice, season with salt and pepper. Cook, stirring to combine for 2 minutes.
Gradually add in the hot stock giving the whole mixture a good stir.
Turn the heat down to low and continue to cook for 10 minutes. If the liquid is
reducing too quickly, cover the pan with foil.
Add the snow peas, continue to cook, do not stir so as a crust will form on the base. When done the rice should be tender but with a little bite in the centre.
Finish the paella ready to serve with a scatter with fresh parsley, serve immediately with lemon wedges.