Elevate your store cupboard paella by using Wagyu beef fillet, Wagyu chorizo and hearty Mediterranean flavours. The result is colourful and rich in flavour.
70g Wagyu chorizo, chopped into 1cm cubes
2 tbsp olive oil
2 small onions, chopped
3 garlic cloves, crushed
150g Wagyu beef fillet
250g Spanish paella rice
11/2 tsp smoked paprika
1 litre strong beef stock
2 tomatoes, peeled, deseeded and chopped
1 tbsp tomato purée
1 bay leaf
16–20 stoned green and black olives
6–8 artichoke hearts in oil, quartered
2 roasted red peppers, roughly chopped
200g cannellini beans
Small handful parsley, chopped
1. In a large pan, fry the chorizo in the oil over a medium heat for 3–5 minutes, then add the onion and garlic, and stir. Fry for another 5–10 minutes, stirring occasionally, until the onion has caramelised. Season with salt and pepper.
2. Halve the fillet, season with salt and pepper, and set one half aside. Slice the other half thinly, add to the pan and fry for 5 minutes to brown. Stir in the rice and cook for a few more minutes, then add the paprika and cook for a further minute, stirring constantly.
3. Add the beef stock, tomatoes, tomato purée and bay leaf to the pan. Stir well and bring to the boil, then turn the heat right down. Scatter the olives, artichoke hearts, red peppers and beans on the top. Cook for about 15 minutes, uncovered, until most of the liquid has been absorbed.
4. Preheat the oven to 220°C/430°F/Gas 7. Heat an ovenproof frying or griddle pan to just below smoking point. Brush the remaining beef fillet with oil, add to the pan and sear on all sides until browned. Place the pan in the oven for 5 minutes for a medium-rare steak or longer for well done.
5. Once the fillet is cooked, remove the pan from the oven and rest the meat for 5–10 minutes.
6. Slice the fillet into thin strips and scatter over the paella. Sprinkle with parsley and serve immediately.
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