This is one of those things that isn’t really paella and is more Spanish style than necessarily authentically Spanish.
I used ordinary long grain rice for this. The ingredients are;
A few raw king prawns
Half a chorizo sausage, cut into chunky slices
Streaky bacon cut into lardons
A chopped onion
A crushed clove of garlic
A chopped tomato
1 measuring cup of rice
A chopped green chilli
2 measuring cups of vegetable or chicken stock
Two teaspoons of my own “spices for rice” – see below
First heat some olive oil and fry off the bacon and king prawns. When the prawns lose the greyness, remove from the heat.
Sauté the onions, tomato, chilli and garlic in the same oil and add in the sliced chorizo and cook until the red juices start to come out of the sausage.
Then add the rice and spice blend, stir well and add the stock. Stir well and simmer covered for 10-15 minutes.
Add in the frozen peas, the prawns and the bacon and continue cooking until all the liquid is absorbed and the rice is done.
If necessary, add hot water if the rice is still too firm and keep on a very low heat.
For a less meaty version, leave out the chorizo and bacon and use some chopped preserved red peppers. You could also add in some drained tinned chickpeas too.
I think that you need the prawns though.
Spices for rice blend;
2 tablespoons of ground turmeric
1 tablespoons of pimenton dulce
1 tablespoon of dried thyme
1 tablespoon of dried parsley
2 teaspoons of chilli powder
2 teaspoons of ground cumin
2 teaspoons of celery salt.
2 teaspoons sea salt
2 teaspoons ground black pepper
Mix all the ingredients together and store in a dry air-tight jar.