Smoked Mackerel Paella

Flake the mackerel as you eat it.

Recipe By: Iggy_Joester (https://cookbuzz.com/kitchen/46)
Serves 2 Prep: 5 min Cook: 30 min

Ingredients

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

1
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.
2
When the rice becomes translucent, add the most of the chicken stock, paprika, turmeric and chilli powder and simmer on medium heat.
3
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.
4
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.

Smoked Mackerel Paella

Flake the mackerel as you eat it.

Recipe By: Iggy_Joester (https://cookbuzz.com/kitchen/46)

Serves 2

Prep: 5 min

Cook: 30 min

Ingredients

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

Smoked Mackerel Paella

Recipe ID :2146 Posted on 24 OCT 2016

Serves 2

Prep 5min
Cook 30min
views 2,447
printed 5

saved 2

Flake the mackerel as you eat it.

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Ingredients

Print Ingredients Email Ingredients
250g
3
5-6
10cm
8 tbsp
10
300-400ml
1 tbsp
1 tbsp
1 tsp
1 tbsp
2
1 tbsp

Method

Prep
5min
Cook
30min
1
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.
2
When the rice becomes translucent, add the most of the chicken stock, paprika, turmeric and chilli powder and simmer on medium heat.
3
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.
4
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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