Chorizo Paella (cheat version)

The very mention of paella conjures of memories of hot blue skies, sea side breezes and long leisurely lunches followed by siesta. Truly the Spanish know to live well. Our shortcut paella while not being short on taste at all, does cut a few corners on acquiring ingredients…seeing as most can be pick up en route from the supermarket on any given busy workday. While the total prep time does not exceed the mandatory 20 – 25 minutes a day that I deign to stand in the kitchen during the week, the taste definitely lingers on & leftovers can be used the next day with a crunchy salad as lunch …making us very happy worker bees as well.

Ingredients:-

• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 onion, chopped
• 1 large chorizo sausage or 2 – 3 small ones, sliced
• 1 cup (200g) medium-grain rice
• 2 cups (500ml) chicken stock
• 1 x 400g can of crushed tomatoes
• ½ cup coriander (cilantro) leaves
• 100g feta or cheddar cheese, crumbled

Method:-

Heat the oil in a large, deep frying pan over high heat. Add the garlic, onion and chorizo and cook for 4–5 minutes or until browned. Add the rice, stock and tomato, cover, reduce heat to low and cook for a further 15 minutes or until stock is absorbed and rice is al dente. Stir through the coriander and cheese to serve…enjoy with a chilled glass of wine or beverage of your choice.