Mini chorizo and vegetables paella

Mini chorizo and vegetables paella

Ingredients
1 c hot boiling water
½ Tsp salt
A small pinch of saffron thread
A pinch of paprika
1 Tbs olive oil and extra
1/2 c medium grain rice
¼ brown onion, thinly sliced
1 Tbs garlic, chopped
½ handful diced chorizo
¼ c green peas
¼ red cabbage, thinly sliced
Salt and pepper to taste

Method
Place the saffron thread and salt in the hot boiling water once the kettle is boiled. In a pan put oil over med heat until oil is hot, add garlic, onion brown it and sweat it. Then add in the chorizo cooked for 2 minutes. Then add the red cabbage and peas until it’s soften about 4-5 minutes.
In the mini cast iron pot, place rice, paprika and cook for 2 minutes or until pan is dry and add the cooked chorizo, red cabbage and coated with extra oil. Next add the saffron water to the pot, stir to evenly combine and cover. Bring to a simmer over med high heat.
Once pot comes to a full simmer, reduce heat to med low heat, uncovered and season with salt and pepper. Cook for about 10-15 minutes until rice is tender and chorizo, vegetables is cooked through.
A sign of a good paella is crisp rice around the sides of pot. Stand for a few minutes about 5-8 minutes before serving.

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