1-Pans Chorizo ​​Paella

• 1 liter chicken stock
• 3 tablespoons The Spice Club Paella mix
• 3 tablespoons extra virgin olive oil
• 400 g chorizo ​​(or merguez, or other sausage), sliced
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, finely chopped
• 300 g paella rice (such as Bomba or Arborio)
• 100 ml tomato puree (canned)
• 1 lemon or lime

Step 1: Heat the stock

• Bring the chicken stock to the boil in a saucepan and keep warm over low heat.

Step 2: Fry the chorizo ​​and vegetables

• Heat the olive oil in a large paella pan or deep skillet over medium heat.
• Add the chorizo ​​slices and cook until crispy and browned, about 4-5 minutes. Remove the chorizo ​​from the pan and set aside.
• In the same fat, add the finely chopped onion, red pepper, and garlic. Cook until soft and translucent, about 5 minutes.

Step 3: Add the rice and tomato puree

• Add the 3 tablespoons of The Spice Club Paella spice mix to the vegetables and fry briefly, about 1 minute.
• Add the rice and stir well so that the grains absorb the flavors.
• Stir the tomato puree through the rice and vegetables and let the mixture fry for another 2-3 minutes.

Step 4: Add the stock

• Add the warm stock to the rice little by little, stirring occasionally.
• Let the paella simmer gently. Stir occasionally and add more stock when the rice has absorbed the liquid. Let the rice cook for about 20-25 minutes.

Step 5: Add the chorizo

• Add the fried chorizo ​​back to the paella in the last 5 minutes. Gently stir through the rice and let the flavors soak in.

Step 6: Serve

• Remove the pan from the heat and let the paella rest for 5 minutes before serving.
• Garnish with a slice of lemon for extra freshness.