|300g / 10½oz paella rice|
|400g / 14oz good quality pork mince|
|220g / 8oz of chorizo|
|450g /1lb of ripe tomatoes|
|1 sweet red pepper|
|1 medium onion|
|4 cloves of garlic|
|750ml / 1¼ pints of vegetable or chicken stock|
|1 to 2 teaspoons of yellow food colouring (optional - see Cook's Notes above)|
|1 heaped teaspoon of sweet paprika (see Cook's Notes above)|
|2 teaspoons of chopped fresh sage or 1 teaspoon of dried sage|
|2 teaspoons of chopped fresh rosemary or 1 teaspoon of dried rosemary|
|A few sprigs of parsley for decoration only|
|2 tablespoons of olive / vegetable oil|
|Salt and pepper to taste|
Barbecue - set the barbecue going now and it should be ready for cooking after you have done the preparation below.
Chorizo - slice reasonably finely
Onions and garlic - peel, top and tail and finely chop
Sweet peppers - slice in half, remove the stalk, pith and seeds then cut into small pieces.
Tomatoes - whizz them in a food blender or finely chop them.
Herbs - if using fresh ones remove the rosemary leaves from the stem then chop the rosemary and sage
The pictures show this paella being cooked on a barbecue in a traditional paella pan but in reality it can be cooked just as well on the cooker in a frying pan, just make sure it's a large one. The star of all paellas is the rice followed by the vegetable and stock base.
In this recipe both of those are cooked in a traditional manner. We have departed from tradition though by using pork mince which keeps costs down. Add chunks of pork if you want to splash out. The chorizo adds lots of flavour and colour to the paella.
To discover more about cooking the perfect paella click here for our in depth article on exactly how to do it and a list of other paella recipes.
Add the oil, onions, sweet peppers and chorizo to the pan on a medium heat and fry for 15 minutes. Turn and stir the ingredients frequently.
Move the ingredients to one side of the pan and add the pork mince. Fry the pork (stirring and separating it) for seven minutes.
Pour the stock into the pan, add the rosemary, sage and garlic. Taste the mixture and season with salt and pepper.
Pour the paella rice into the pan and even it out.
Take the pan off the heat, and cover with silver foil and let it stand for three minutes or so. While the paella is standing slice the lemons.
Decorate the paella with lemon slices and a few sprigs of parsley.