For a storecupboard standby, this is a bit of a showstopper. Any pork leftovers will always end up, and honourably, in this paella. I’m sure a card-carrying Iberophile could find this deficient in numerous ways, but I defy you to eat it and not want second helpings.
pinch saffron threads
4 tbsp oloroso sherry
2 tbsp olive oil
3 spring onions, finely sliced
1 garlic clove, peeled and finely sliced
250g/9oz Bomba, or other paella rice such as calasparra
250g/9oz raw frozen prawns, thawed
100g/3½oz frozen baby squid, thawed and sliced
250g/9oz cold cooked leftover pork, chopped into chunks
150g/5oz frozen peas
500ml/17fl oz hot chicken stock, preferably organic
salt, to taste
Put the saffron threads and sherry into a small pan over a medium heat and warm them, not letting the pan come to a boil. Leave to cool.
Heat the oil in a wide, heavy-based pan. Fry the spring onion for a few minutes.
Add the sliced garlic and fry for a minute or so more.
Add the rice, stirring it in the oil, then the prawns, sliced baby squid, pork and peas, and stir everything around in the oil until coated.
Add all of the hot stock to the pan, followed by the warmed sherry and saffron mixture. Stir well to mix and bring back to a bubbling simmer, then turn the heat down to the gentlest simmer.
Simmer the mixture, uncovered and without stirring, for 15-20 minutes, by which time the rice should have absorbed the liquid and become tender.
When the rice is tender, fork it through to separate the grains and season, adding salt to taste.
Serve the paella edged with lemon wedges and sprinkled with coriander.
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