About the Recipe
This paella dish is far more appetising than what is dished up by Xenofresh in Starfield, and will give you much more of an HP buff. We like to use seafood and chorizo in our dish, but you are welcome to jazz up the recipe with whatever you prefer. Most people love to add chicken, while others use white fish. And yes, we know that chorizo is not authentic in 'real' paella, but it is delicious, so...
Ingredients
2 tbsp olive oil
1 medium onion
1 tsp smoked paprika
1 tsp dried thyme
1 tsp oregano
300g paella rice
2 garlic cloves
1 chorizo
1 tbsp tomato paste
4 - 6 fresh tomatoes
1 cup of frozen peas
800 - 1000ml chicken or vegetable stock
8 king prawns
3 pieces squid to chop into rings
lemon
parsley
Preparation
Add a little oil to a deep frying pan or pot.
Chop and fry the onion and chorizo until the onion is translucent and the chorizo has released oil.
Add the garlic and tomato paste and fry until fragrant.
Add your paella rice, herbs and spices and fry for a few minutes.
Chop and add your fresh tomatoes.
Add half of your stock.
Don't stir the paella too much as it cooks or the rice will become glutenous.
As the paella rice absorbs the stock, add a bit more. You may not use all the stock, but it depends on how saucy you like your dish.
Add a cup of frozen peas.
When the rice is almost cooked, so still with a bit of a bite to it but almost ready, add your prawns and squid.
Cook for a further five minutes, but no longer or the fish will be tough.
Squeeze lemon over the dish, add parsley and season to your preference before serving.
You can use chicken if you prefer, or white fish like basa.