Pantry Paella

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This was an easy weeknight dish. I didn't have seafood or peas, so I used cubed leftover ham and asparagus. I used bomba rice and a little extra stock. I had heard that bomba rice absorbs more liquid than arborio. Also didn't have a paella pan so used a heavy 12 inch skillet. I would try this one again.

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I took this recipe literally and dug through my pantry and freezer to use what I had on hand. Instead of spring onions I used a yellow onion roughly chopped. Peas were substituted with frozen green beans. I chopped up some left over pork chops and used cooked peeled, frozen shrimp. I followed the saffron, sherry reduction and used chicken stock instead of water. I also added 1/2 tsp salt and cumin and pepper to taste. I used 2 cups basmati rice and 4 cups stock. This dish was a HUGE hit and talk about throwing something together last minute! I think the key is to tailor this to your family's palate. Next time I'll add a chili or two or whatever is ripe in my garden! Go Nigella!

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I had high hopes for this recipe but I was very disappointed. I gave it a full 20 minutes and the rice still wasn't cooked (I used Arborio. It was still crunchy on top and sticky below. The pork flavor just wasn't right with paella. And it was underseasoned. The recipe calls for "a pinch" of saffron but that was insufficient to either flavor or color the dish; a more precise measurement would be helpful. There was something missing---maybe sweet red pepper? Ina Garten's Lobster Paella (substituting shrimp or scallops for economy is MUCH better. Too bad because I'm a huge Nigella fan.