A contemporary take on a traditional monastic paella, layered with smoky chorizo, Serrano ham, saffron infused rice, and the bright, briny bite of Rustica green olives.
Recipe Overview
Cuisine: Spanish
Course: Main Dish
Prep Time: 30 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Ingredients
• 250 ml Rustica green olives, pitted and coarsely chopped
• 60 ml dry white wine
• 750 ml chicken broth
• 1/8 tsp saffron threads, crumbled
• 45 ml extra virgin olive oil
• 120 g Spanish chorizo sausage, skinned and sliced into 10 mm rounds
• ½ medium Spanish red onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 2 garlic cloves, finely chopped
• 60 g Spanish Serrano ham, cut into 5 mm cubes
• 15 g flat leaf parsley, finely chopped
• 300 g Spanish short grain rice (Bomba or Calasparra)
• Sea salt, to taste
• 12–16 snow pea pods
Method
1. Place the Rustica green olives and white wine in a small saucepan. Bring to a boil, then reduce to low heat and simmer for 5 minutes. Drain and set aside.
2. Gently heat the chicken broth in a separate saucepan. Add the saffron and keep warm over low heat.
3. Preheat the oven to 205 °C.
4. Heat the olive oil in a large oven proof pan over medium heat. Add the chorizo and cook for 3–5 minutes, stirring, until lightly browned and aromatic.
5. Add the onion, red pepper, and Serrano ham. Cook for about 5 minutes, stirring occasionally, until softened.
6. Stir in the garlic and parsley and cook for 1 minute.
7. Add the drained olives and rice. Stir to coat the rice thoroughly. Cook for 3–5 minutes until the rice is lightly toasted and begins to catch on the base of the pan.
8. Pour in the warm saffron broth. Stir once, gently, then stop stirring. Cook for 7–10 minutes until the rice starts to appear at the surface.
9. Scatter the snow peas over the top and transfer the pan to the oven. Bake for 10 minutes.
10. Return the pan to the stovetop over high heat for 2–3 minutes to develop a light socarrat on the bottom. Watch carefully to avoid burning.
11. Remove from heat, cover loosely with foil, and rest for 5–10 minutes.
12. Serve hot.
Serving Tip
Finish with lemon wedges and a drizzle of good olive oil just before serving for brightness and balance.
