Smoked Mackerel Paella

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Risotto rice or Japonica rice		250g
Smoked mackerel fillets		3
Chinese leaves		5-6
Chorizo		10cm
Frozen green peas		8 tbsp
Black olives		10
Chicken stock		300-400ml
Turmeric		1 tbsp
Paprika		1 tbsp
Chilli powder		1 tsp
Olive oil		1 tbsp
Eggs		2
Parmigiano reggiano		1 tbsp

Method

Prep

5min

Cook

30min

Put the olive oil in a large frying pan and add the unwashed rice and fry on medium heat. Add the roughly chopped Chinese leaves and thinly sliced chorizo.

When the rice becomes translucent, add the most of the chicken stock, paprika, turmeric and chilli powder and simmer on medium heat.

When the rice is half cooked, turn the heat down to low and add the whole smoked mackerel fillets and black olives. As the stock reduces, keep adding a bit more.

When the rice is almost cooked, add the green peas. Make a hollow for the eggs and crack them in. Sprinkle with the grated parmigiano reggiano, put the lid on and cook for another 5 minutes on low heat. When the egg is half cooked, it's ready.

Tips & Note

I think Spanish chefs do a great job in restaurants, but they must have learnt their trade originally from home cooking, so this is pretty much how I'd like to eat this in a restaurant. Check for seasoning as you go, adding more stock, turmeric or paprika as you like. I recommend to keep it a bit under saltwise, so that as you eat it, it will taste just right. If you don't have a lid large enough, just use foil to cover.

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