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Semi final Paella


Last weekend witnessed the magnificent victory of England over France in the Rugby world cup. Joe was home and I decided that a full stomach would make the tension slightly more bearable.
Obviously we weren't going to be eating french food ..... and somehow the situation didn't call for Italian, we decided on Spanish and Paella so obviously we turned to the fabulous Casa Moro cookbook for their chicken and prawn version.

ingredients (serves 4)

300g uncooked prawns
I lire chicken stock
pinch of saffron - 20 threads
6tbs olive oil
350g boned and skinned chicken cut into 2cm cubes
300g chorizo sliced into thick slices
1 1/2 spanish onions finely chopped
1 green pepper halved seeded and finely chopped
4 garlic cloves finely chopped
150g green beans cut into 3cm pieces
1 tsp sweet paprika
250g paella rice (calasparra)
75ml white wine
sea salt and black pepper
2tbs chopped flat leaf parsley
1 lemon cut into wedges

Method

If prawns still have shells, remove them and put shells into chicken stock and simmer for 10m minutes and then strain and add the saffron. (if the prawns are already peeled just simmer chicken stock for 5 minutes and then add the saffron)

Heat 2 tbs olive oil in a paella pan or a large frying pan. When the oil is hot add the chicken pieces and stir fry for about 2 minutes untile sealed on all sides but fractionally undercooked in the centre. Remove with a slotted sp[oon and set aside.

Now cook the chorizo in the same oil for a minute each side then remove.

Add the remaining oil to the pan and when it is hoy add the onion and pepper and cook for 5 minutes, then lower the heat and cook for a further 10-15 minutes, stirring every so often.

Now add the chopped garlic, beans and paprika and cook for a further 5 minutes until the onions and beans have some colour but aren't burnt..

Add the rice to the pan and stir for 1 minute to coat the rice (up to this point everything can be cooked in advance) the next stage should be started 20 mins before you want to eat.

When you are ready to cook the rice bring the stock to the boil remove and put to one side.

Place the paella pan over a medium high heat and add the wine followed by the hot stock and season with salt and pepper. Do not stir the rice after this. Simmer for 10 minutes or until there is just a lttle liquid above the rice. Spread the pieces of chicken evenly over the rice and push each piece under the surface. Gently shake the pan to prevent sticking and turn the heat down to low cook for 5 minutes.

Now add the prawns and push under the rice and spread the chorizo on top, cook for a further 5 minutes now turn the heat off and cover tightly with foil. Let the rice sit for 3-5 minutes.

Before serving sprinkle the chopped parsley on top and serve with the wedges of lemon

Now. What to cook for the final tomorrow .....
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