I’m terrified that some Spanish gangsters will come and kick my butt for calling this dish a paella, but I’m prepared to live in exile for the rest of my life. This “paella” is delicious!

The problem is that I add chorizo sausage to the paella, which is NOT how a Spanish chef would do it. In Spain you simply can’t put chorizo in paella, it doesn’t belong there. But I live in Denmark and today I add chorizo, which is one of my favorite ingredients.

Another thing which is done wrong with my paella is the rice. Normally, you add saffron to the paella to achieve the well-known yellow color, but apparently my supermarket where out of saffron, so I use turmeric instead of. Use whatever you like, I recommend using saffron, because it tastes better than turmeric.

So what do you need (4-5 persons):

• 500 g thick rice (I use aborio)
• 2 chicken breast chopped into smaller pieces
• 1 sliced chorizo sausage
• A bunch of shrimps
• About 200 g frozen peas
• 2 glasses of cheap white wine
• 1 chopped onion
• 1 chopped garlic clove
• 1 lemon
• Salt, olive oil, parsley and turmeric/saffron

Start frying the garlic and onion in olive oil on a pan. Add the chicken and the chorizo sausage and fry it until the chicken has gained a little color. Move everything from the pan and add the rice to the oil and fat from the meat. Pour a glass of the white wine over the rice and add water. I can’t say how much water you need. I just keep a full glass of water by my side and add some every time the rice has absorbed the current. Add a teaspoon of turmeric or saffron to color the rice. When the rice has become soft, add the meat and onion again and pour over another glass of white wine. Let it fry until the chicken is done (the meat have to be white) and then add the peas and the shrimps. Taste the dish with some salt and serve with lemon and fresh chopped parsley.

¡Buen apetito!