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Chorizo Paella

Ingredients:
2 tbs olive oil
1 chorizo sausage, thinly sliced (I use two)
1 green capsicum (bell pepper), halved, deseeded, finely chopped
1 zucchini, thinly sliced
1 brown onion, halved, thinly sliced
2 garlic cloves, peeled, thinly sliced
1 tsp paprika
500g long-grain brown rice
1 x 400g can diced tomatoes
1.25L (5 cups) water
3 tsp beef or vegetable stock powder
150g (1 cup) frozen peas
Salt & freshly ground black pepper
1/3 cup coarsely chopped fresh continental parsley

Method:
1. Heat half the oil in a frying pan over medium heat. Add chorizo and cook, stirring, for 2-3 minutes or until golden. Add capsicum and zucchini, and cook, stirring, for 5 minutes or until golden and tender. Transfer to a plate.
2. Heat remaining oil in the same pan. Add onion and garlic and cook, stirring, for 5 minutes or until soft. Add paprika and stir for 1 minute or until aromatic. Add rice and stir to coat in spice mixture.
3. Add tomato, water and stock powder and bring to the boil. Reduce heat to low. Cover and simmer for 45-50 minutes or until liquid is almost absorbed. Add the peas, chorizo, capsicum and zucchini and stir to combine. Cover and cook for 10 minutes or until vegetables are tender. Taste and season with salt and pepper.
4. Remove from heat. Set aside, covered, for 10 minutes. Transfer to a serving bowl and sprinkle with parsley to serve.

Serves at least four, but you'd have to be pretty hungry to eat that much in one go.

No...

I'd get an expert opinion, Judas...

*shrugs*

I've made it twice, and I liked it a lot. I rarely eat seafood, and I never eat paella otherwise. I probably could handle some prawns in it if I was involved in the purchasing and preparation, but this suits me just fine.

Fuck oath. Non-seafood paella. Works for me. Chorizo sausage is a gift from the Almighty, and can proudly serve as the centrepiece of any meal with its little sausage chin held high.

You guys are missing the point.
I always put chorizo in paella.
You are using the wrong rice.
With Paella you should always use a MEDIUM GRAIN RICE...

Other differences are the obvious adding of seafood, and I always add some chicken.
Omit the zucchini.
Use a good home made chicken or seafood stock instead of the water and powdered veg stock.
I would use coriander instead of parsley. Maybe add a little white wine and lemon.
Probably the most important ingredient missing from your recipe is Saffron...

I lurrrrrrrve your mum's paella

I bought some saffron once and it was awful. Tasted like plastic.

Well, you're not supposed to eat it by itself.
Mix it with some food...

I did, goofball.

Safron farming would be a most profitable venture if one had the available land.

That shits more expensive than gold-plated smack.

Oath...

By my old house there's an oak forest. I'm dying to get a truffle-trained pig and make my millions.

So why isn't there a glut of saffron farmers?

It's not like you need a large plot of land to grow it. It's an intensive farming crop.

I really don't know why more people don't do it. It's also fairly intensive in terms of processing too.

I saw a report on some Aussie safron farms on Landline or some such. They were doing pretty well with it, but as with any independent farming operation, market penetration can be problematic.