Ok, ok. A Virgin Paella is supposed to be a bit more simple than this but over the years we have been adding a bit here and there before settling on this. If you really want to do the virgin version leave out the smoked paprika and sundried tomatoes.
1 tbsp olive oil
1 onion, chopped
1/2 clove garlic, chopped
400 g paella rice
150-200 ml white wine (dependant on how winey you like it!)
just over a litre chicken stock
1 large pinch saffron
1/2 tsp smoked paprika
1 handful sundried tomatoes, chopped
In a large, deep, heavy-based frying pan or a paella pan, heat the oil over a medium-low heat and cook the onion and garlic until soft. Stir in the smoked paprika and add the rice, stir until coated in the red smokey oil. When the rice is coated throw in the vino. Cook for 1-2 minutes to burn off some of the alcohol.
Add the stock, saffron and sundried tomatoes – stirring regularly for the first ten minutes or so. Leave the rice to cook through for a further 5 minutes-ish until just tender. It’s pretty important not to stir it in this last 5 minutes – you WANT the crispy burned bit in the bottom, it’s the best!
If you are anti meat/fish then this is great with some roasted veg stirred through – obviously just replace the chicken stock with veg stock for a herbivore friendly version.