Easy

Bacon and egg paella

Name: Bacon and egg paella
Yield: 4
Ingredients: ¼ cup (60ml) olive oil; 200g streaky bacon, chopped; 125g chorizo, sliced; 125g black pudding (optional), sliced; 2 tbsp chopped thyme leaves; ½ cup (125ml) tomato passata; 2 cups (400g) calasparra or bomba rice (or arborio rice); Pinch of saffron; ½ tsp smoked paprika; 1 litre (4 cups) chicken stock; 4 eggs, lightly beaten; 1 tbs chopped flat-leaf parsley; Crusty bread, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 24, 2018

“It pays to use Spain’s calasparra or bomba rice, or an Italian risotto rice – they absorb flavour while retaining great texture. They’re available from supermarkets” - Colin Fassnidge.

¼ cup (60ml) olive oil
200g streaky bacon, chopped
125g chorizo, sliced
125g black pudding (optional), sliced
2 tbsp chopped thyme leaves
½ cup (125ml) tomato passata
2 cups (400g) calasparra or bomba rice (or arborio rice)
Pinch of saffron
½ tsp smoked paprika
1 litre (4 cups) chicken stock
4 eggs, lightly beaten
1 tbs chopped flat-leaf parsley
Crusty bread, to serve

Method

1.

Preheat oven to 200°C. Heat oil in a large paella pan or ovenproof frying pan over medium-high heat. Add bacon, chorizo and black pudding and fry, turning occasionally, for 8-10 minutes until browned. Transfer with a slotted spoon to a plate. Add thyme and passata to pan, stir to combine and bring to the boil. Add rice, saffron and paprika and cook for 2 minutes. Add meats, stock and 1 cup (250ml) water, season and return to the boil, then reduce to a simmer and cook, stirring occasionally, for 12 minutes.
2.

Pour egg over rice, cover and bake in oven for 8 minutes or until egg is set. Scatter with parsley and serve with bread.