Introduction: Swansea City Association Football Club (Welsh: Clwb Pêl-droed Dinas Abertawe) is a Welsh professional football club based in the city of Swansea, South Wales. They play in the Premier League. Swansea City represent England when playing in European competitions, although they have represented Wales in the past. They play their home matches at the Liberty Stadium.
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera. I viewed paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
Preparation time: 5 mins
Cooking time: 50 mins
Home kit: large sauce pan with a lid, slotted spoon,
Away kit: 4 plates, knives and forks
- 150g sliced chorizo
- 1 medium onion, finely chopped
- 225g paella rice
- 750ml (1¼ pints) hot chicken or vegetable stock
- 250g pack precooked seafood selection
Method: Preheat the oven to 70oC to warm the plates
Gently fry the chorizo to release the oil, then turn up the heat to medium and cook until brown. Remove with the slotted spoon and set aside.
Turn down the heat again and add the onion to the same pan and fry gently in the oil from the chorizo for about 15 minutes until softened. Add the paella rice and cook for a minute, stirring to coat in the oil. Return the chorizo to the pan, then pour in the stock and simmer gently for 20–25min until the rice is tender and the stock is absorbed.
Add the seafood selection, cover the pan and turn off the heat. Leave to stand for 5 minutes until the seafood is heated through. You must use pre-cooked seafood selection unless you live on the coast and have access to the very freshest seafood. Somewhere like Swansea!
Full time results
Serve on the warmed plates. Should these be bowls?