Welsh Lamb Paella

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Author Eb Gargano from https://www.easypeasyfoodie.com/lamb-paella/

Ingredients
• Salt and pepper
• 2 tablespoons olive oil
• 4 Welsh lamb leg steaks (roughly 600g/1¼lbs)
• 2 litres hot lamb stock (I used 1 Knorr lamb stock cube)
• Pinch saffron
• 1 onion  sliced
• 1 red pepper  sliced
• 3 cloves garlic  crushed or grated
• ½ to 1 teaspoon dried chilli flakes  (or to taste)
• 3 teaspoons smoked paprika
• 2 medium tomatoes  roughly chopped
• 300 g paella rice
• 100 g frozen peas
• 2 lemons  cut into quarters
• 2 tablespoons chopped parsley  (plus extra for garnish)

• Place a griddle pan over a high heat and heat until smoking hot. Meanwhile drizzle 1 tablespoon of the olive oil over the lamb steaks and season well with salt and pepper. Rub the oil and seasoning into both sides.

• Place the lamb straight into the hot pan for 1 minute each side. Turn the heat down and cook for a further 1 minute each side (for medium-raror 2 more minutes each side (for well done). Remove the lamb leg steaks from the pan and rest for 10 minutes.

• Add the saffron to the hot lamb stock, stir thoroughly and set aside.

• Place the remaining 1 tablespoon of olive oil in a large, wide frying pan and add the onion and red pepper. Cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.

• Remove the lid, turn down the heat and add the garlic, chilli and paprika. Cook for 1 more minute, stirring frequently

• Add the tomatoes, paella rice and lamb stock, plus a little black pepper (to taste). Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.

• When the lamb has rested for 10 minutes, chop into bite-sized pieces

• After the paella has been cooking for 15 minutes, add the frozen peas and lamb pieces to the paella and cook for a further 3 minutes. By this time all the stock should have all been absorbed and the peas should be just cooked.

• Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.