This dish is influenced by paella, but since it has none of the traditional ingredients I can’t really call it a paella. So, I call it rice and bacon, or for ease, “Anya’s paella”. It is made using a normal frying pan or you can also use a wok, no special paella pan needed. You can use up any ingredients you have in the fridge. I’m exploring excluding onions at the moment so I decided to make this without them, but ordinarily I would. Turns out it is just as yummy without them. One ingredient that is necessary is rice, any rice really, I used basmati but wild rice works, black rice, Spanish rice, risotto rice, bog standard long grain, you would just need to adjust the cooking time depending on the type of rice. Another non-negotiable ingredient for me is lemon, but then I think lemon improves every dish!
Ingredients (serves four)
- 2 rashers bacon (preferably either clean bacon, made using thinly sliced smoked pork or fresh from the butcher, avoid pre-pack bacon with all the additives for a truly healthy dish)
- 250g sobrasada (you can use njuda, or just chorizo sausages for the same flavour)
- 1 celery stick
- 1 tomato
- tomato puree
- chicken stock
- 150g rice
- boiling water
Cut up the bacon (I use scissors), and put straight into the frying pan, I didn’t use oil as the fat on the bacon should create enough, also the sobrasada or chorizo, that you should add now will also create fat. Slice the celery and chop the tomato and add to the pan. Once the bacon looks a little bit brown add the rice and coat in the paprika bacon juices then add enough water to cover the pan and add chicken stock and a good squeeze of tomato puree. Leave on a medium heat for 5-8 minutes. You will then need to add more water and taste. At this stage, it may require a bit more tomato puree and some seasoning. Let it stick to the bottom of the pan a bit, the sticky burnt bits are the best!
Serve with half a lemon to squeeze over the top.
Eat. Enjoy, Feel good about yourself.
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