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For the Chorizo Balls
- 500g pork mince
- 2 chorizo sausages, skin removed & roughly minced in blender or roughly chopped
- 1 small onion, finely chopped
- 1 slice sour dough crust removed, soaked in a little milk to soften
- 2 cloves garlic, crushed
- 2 tsp smoked paprika
- ½ bunch parsley, chopped
- 1 egg
- 1 tomato, diced
- Salt & pepper to taste
- 1 tsp chilli flakes
- 60g peas
- 100g small green beans
- 250g paella rice
- 2 red capsicums, roasted, peeled & sliced
- 1 tbsp smoked sweet paprika
- 2 ripe tomatoes, peeled & chopped
- .05g saffron threads steeped in 50ml warm water
- 60ml dry white wine
- 2 cloves garlic, chopped
- 1 onion, finely chopped
- 1-1.5litres chicken stock
- 2 lemons, sliced in wedges
- ¼ bunch parsley, chopped
- 6 cooked prawns peeled, deveined & cut in half
- ½ lemon, finely sliced
- ½ red onion, finely sliced
- 4 sprigs parsley chopped
- Salt & pepper to taste
For the Chorizo Balls
Mix all ingredients together & season to taste with salt & pepper. Roll into small balls & then fry in a frypan heated with a little oil until golden brown on all sides.
For the Paella
Place a large frypan or paella pan on a low flame, add a little oil & add onion and garlic and sauté until soft. Add the rice and stir. Add the wine & allow to evaporate, then add the chopped tomatoes, saffron, paprika & season with salt & pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, & continue adding stock until the rice is ¾ cooked. Spoon into individual paella pans & top with chorizo balls. Add the green beans, peas & strips of roasted capsicum, & add a little more hot stock. Bring to simmer, cover & turn off the heat, or place in oven, allowing to rest for a few minutes to absorb all the liquid. Garnish with prawn salad & serve with a wedge of lemon & chopped parsley if desired.
For the Prawn Salad
Combine together and serve on top of chorizo ball paella.