Chorizo, pancetta, mushroom & green and red pepper paella with smoked garlic

Last Summer I became obsessed with paella – no idea why but I made it every 2 weeks or so – but this Summer I didn’t make a single one, go figure! My absolute go to paella last Summer was made with chicken, chorizo, prawns, squid,  peas, tomato and red pepper but this year, for my one and only paella, I decided to shake it up a bit and go for chorizo & pancetta, some red and green peppers, tomato and mushroom.

The technique was exactly the same, you fry off your garlic and onion, add in the peppers, stir in the paella rice for a minute, then let it simmer for a while in a tomato – stock sauce. I cooked off my meat separately and then added it in as I wanted it to have a bit of a crunch rather than be soggy.

I did use one ingredient I had never used before: smoked garlic! I stumbled upon it in the supermarket and it just smelled so good I had to try it! You can of course replace it with normal garlic if you can’t find it yourself, but I would recommend using smoked paprika powder then instead, just to give it a different smoked flavour.

Chorizo, pancetta, mushroom & green and red pepper paella with smoked garlic

Serves: 4-5 people


  • 200g paella rice
  • 300g mushrooms
  • 600g tinned chopped tomatoes
  • 200g tomato puree
  • 500g chorizo
  • 300g pancetta
  • 1 red onion
  • 2 cloves roasted garlic
  • 2 small red peppers
  • 2 small green peppers
  • 3 tablespoons of thyme
  • 3 tablespoons of paprika powder
  • black pepper
  • 1 lemon
  • 1 cube of vegetable stock
  • Optional: cayenne pepper for spiciness
  • chopped parsley (fresh or frozen)



Boil 500ml of water


Slice up the onion and crush the garlic, fry it off in olive oil in a large frying pan. Make sure the pan fits on the hot plate, so that the paella can cook evenly.


Slice up peppers in small bitesize pieces and add them to the pan. Fry for 5 minutes, then add in the rice. Stir well and let it cook for a minute or two.


Add the paprika powder, thyme, a good bit of black pepper, vegetable stock cube, chopped tomatoes and tomato puree and add the hot water until the rice is covered. Bring to a boil, the reduce to a simmer.


Keep hot water nearby so that you can top it off whenever it's needed. Don't stir the paella unless you're adding more water either, we don't want to break the rice up. Simmer for 15 minutes, continue with the steps below while the paella is cooking.


Slice up the chorizo and fry in a frying pan, set aside.


Fry the pancetta in a frying pan as well and set aside (you can put it on top of the chorizo you put aside).


Wash and slice up the mushrooms in thick slices and fry in a frying pan as well.


Once the paella has been on for 15 minutes, add in the meat & mushrooms, stir and add more water if needed, only a small bit though as we're getting to the end of the recipe and want to be left with a sticky sauce rather than a runny one.


Sprinkle over the parsley and serve with fresh lemons

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