Basic Paella

Mike's method

2 cloves garlic, minced
saffron to taste
pepper to taste
olive oil
1 small tin of cod liver (optional)
1 or 2 chorizo sausages, sliced
1 large onion, minced

1 cup arborio rice (liquid-to-rice ratio is roughly 4:1)
1/2 cup wine
1 oz ouzo (optional)
10 oz can of stock (no water)
one-half of a 14 oz can of diced tomatos, topped up with 1/2 can of water
1/4 tsp hot paprika
1/4 tsp mild paprika

Shrimp, smoked salmon, imitation lobster, or other seafood, to taste

• Warm olive oil, oil from the cod, pepper, garlic, and saffron over high heat in skillet. Brown the sausage and cod liver. Add onion and saute until soft.
   
• Add rice and saute for a minute. Add wine and ouzo and stir. Add stock, tomato, water, salt, and paprika. Bring to boil and simmer covered over low heat for 25 minutes.
   
• Add the shrimp on top, and simmer covered for 5 more minutes, until it is cooked through. The bottom of the rice should caramelize slightly.
   

• Serves 2 as a main course.

  
  

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