Open fire Paella

Ingredients (serves 4)

• 2 yellow onions
• 2 garlic cloves
• 4 tbsp olive oil
• 4 1/2 dl arborio rice
• 0.5 g saffron
• 1 1/2 dl white wine
• 10 dl water
• 1 chicken stock cube
• 1 red bell pepper
• 500 g chicken
• 200 g chorizo
• 1 tbsp olive oil
• 1 tsp paprika (preferably smoked)
• salt
• black pepper
• 3 dl frozen green peas
• lemon wedges (for serving)

Instructions

• Peel and chop the onion and garlic.
• Sauté in the olive oil in a pot or similar on your gas stove.
• Add rice, saffron, and wine – let simmer for a minute.
• Gradually add water and the stock cube.
• Let simmer over low heat without a lid for about 20 minutes.
• Add more water as it absorbs.
• Deseed and slice the bell pepper.
• Cut the chicken into strips and slice the chorizo.
• Brown the chicken in the olive oil.
• Add chorizo, bell pepper, and paprika, and fry for about 3 minutes.
• Season with salt and pepper and cook for another 2 minutes.
• Mix the chicken mixture with the rice and peas.
• Let cook on the griddle for a few minutes until a crust forms.
• Serve with lemon wedges.