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Pantry paella

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.

Ingredients

  • 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

To serve

Preparation method

  1. 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.

  2. Heat the oil in a wide, heavy-based pan. Fry the spring onion for a few minutes.

  3. Add the sliced garlic and fry for a minute or so more.

  4. 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.

  5. 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.

  6. Simmer the mixture, uncovered and without stirring, for 15-20 minutes, by which time the rice should have absorbed the liquid and become tender.

  7. When the rice is tender, fork it through to separate the grains and season, adding salt to taste.

  8. Serve the paella edged with lemon wedges and sprinkled with coriander.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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