Swansea’s Angel Rangel might have lived in Wales for nine years, but when it comes to his signature dish, the full back’s heart will always be in Spain.
Rangel, who is very much at home in the kitchen, whizzed around preparing one of his family’s favourites – paella.
Without any need to follow a recipe Rangel explains step by step how he cooks the versatile dish.
He said: “In the summer I cook paella outside in a huge dish. It is the perfect dish for the family.
“For adults you can add some rose or white wine, which is lovely. For the kids I tend to grate Parmesan in and leave the wine out.
“You can add in whatever you like – mussels, scallops, green peas.
“Jordi Amat, my best friend at Swansea City, says he wants to try my paella. “One day I will make it for him and he can learn a bit,” he continues with a wry smile.
You can try it too with Rangel’s recipe below.
Olive oil – drizzle
12 jumbo prawns
1 clove of garlic
1 bell pepper
3 chicken breasts
6 handfuls of risotto rice
1 ltr chicken stock
Paellero – one sachet (paella seasoning)
Parmesan cheese – to grate for topping
1 pinch salt
Drizzle a little olive oil in the pan and put in the prawns. Stir until they are cooked. This will only take 2-3 minutes.
Take the prawns out once cooked and add in crushed garlic and finely chopped bell pepper.
Stir until garlic is golden.
Add the chicken and a pinch of salt and stir regularly.
Once the chicken is golden brown on the outside, add one handful of risotto rice per person.
Give everything a good stir and add the chicken stock.
Bring to the boil and then turn down the heat to a simmer.
Sprinkle in the paellero sachet.
Simmer for a further 25 mins. If you like your paella with quite a lot of liquid, serve before all the juice is absorbed.
If you like it drier – simmer for longer.