SHOPPING LIST: Cooking Skills: Rice 2, Chapter 4 (Paella and Spanish Rice)

Specialist items: paella rice (bomba or calasparra) is sold in larger supermarkets or Spanish delis; risotto rice is a fine substitute. Saffron is expensive, so turmeric is an honest budget substitute. Sweet smoked paprika (pimentón dulce) is in most supermarkets.

Vegetable arroz (2 portions)
[ ] 150 g paella rice (bomba or calasparra) or risotto rice
[ ] 2 tbsp olive oil
[ ] 1 small onion, finely chopped
[ ] 2 garlic cloves, finely chopped
[ ] 1 tsp sweet smoked paprika (pimentón dulce)
[ ] 1 ripe tomato, grated (discard the skin)
[ ] 1 red pepper, cut into strips
[ ] 80 g green beans, cut into 3 cm pieces
[ ] 1 pinch saffron threads (or ½ tsp ground turmeric)
[ ] 500 ml hot vegetable stock
[ ] 1 lemon, cut into wedges

Chicken and pea paella (2 portions)
[ ] 150 g paella rice (bomba or calasparra) or risotto rice
[ ] 200 g boneless, skinless chicken thigh, cut into 2 cm pieces
[ ] 2 tbsp olive oil
[ ] 1 small onion, finely chopped
[ ] 2 garlic cloves, finely chopped
[ ] 1 tsp sweet smoked paprika (pimentón dulce)
[ ] 1 ripe tomato, grated (discard the skin)
[ ] 1 red pepper, cut into strips
[ ] 1 pinch saffron threads (or ½ tsp ground turmeric)
[ ] 500 ml hot reduced-salt chicken stock
[ ] 80 g frozen peas
[ ] 1 lemon, cut into wedges

Seafood paella (2 portions)
[ ] 150 g paella rice (bomba or calasparra) or risotto rice
[ ] 120 g raw peeled king prawns
[ ] 150 g firm white fish (cod, haddock or hake), skinned and cut into 3 cm chunks
[ ] 2 tbsp olive oil
[ ] 1 small onion, finely chopped
[ ] 2 garlic cloves, finely chopped
[ ] 1 tsp sweet smoked paprika (pimentón dulce)
[ ] 1 ripe tomato, grated (discard the skin)
[ ] 1 red pepper, cut into strips
[ ] 1 pinch saffron threads (or ½ tsp ground turmeric)
[ ] 500 ml hot fish or vegetable stock
[ ] 100 g mussels, scrubbed (optional)
[ ] 1 tbsp chopped parsley
[ ] 1 lemon, cut into wedges

For the experiments
[ ] Three small batches: 75 g each of bomba or calasparra, risotto rice and long-grain rice, with 250 ml stock each
[ ] Extra rice and stock for the stirring and pan-width tests (two more small batches of each)