Skip to main content

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 .....
Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind
1 comment
Read more

Sea Bass on mushroom potatoes with salsa Verde

I felt the overwhelming need to cook something new on Saturday night. I didn't want the tired and tested I wanted to explore new culinary waters. However combined with this desire was an equal and opposing force, driven by being absolutely knackered, that meant it had to be simple too. I returned to one of Jamie's early books, to a recipe that IO had meant to do on countless occasions but never quite got round to. I have done several versions of Sea Bass on a bed of potatoes, some that I have written about on this blog. The one question I would have is about the thickness of the potatoes and the length of time they need to be cooked through ... in my oven I reckon they need about 10 minutes more than the recipe suggests. I would suggest a bit of a trial run if you are going to do it for a dinner party ... however once you have given it a whirl I think this makes for a very easy recipe for a crowd. Here's the recipe. Roasted slashed fillet of sea bass stuffed with herbs, bak
1 comment
Read more