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Blog posts tagged with 'Spanish'

PAELLA
 
Paella
INGREDIENTS (serves 8):
  • 300g (10.5oz) pork belly, cut into 0.5 inch pieces;
  • 2 raw chorizo sausages, thickly sliced;
  • 400g (14oz) mussels, scrubbed and cleaned, discard any that are not tightly closed;
  • 200g (7oz) calamari, cleaned and cut into rings or bite-size pieces;
  • 12 large raw shrimps in their shells;
  • 200g (7oz) cod fillet, sliced;
  • 1 green and 1 red bell peppers, deseeded and roughly chopped;
  • 6 cloves of garlic, peeled, roughly chopped;
  • 1 onion peeled and roughly chopped;
  • Bunch of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped;
  • 0.5 tsp. saffron threads;
  • 300g (10.5oz) of paella rice;
  • 200g (7oz)  jarred red peppers in oil, drained and cut;
  • 400g (14oz)  tin of chopped tomatoes;
  • 1 litre of chicken stock;
  • 150g (5.3oz) of green beans, thinly sliced;
  • Lemon, cut into wedges to serve;
  • Sea salt and freshly ground pepper;
STEPS:  
  1. Put the saffron threads in a small bowl with 2 tbsp. of hot water and let infuse for a few minutes; 
  2. Heat large paella pan, add lug of olive oil, the chorizo and the pork belly. Fry for 10 minutes, stirring occasionally;
  3. Add the chopped peppers, garlic, onion, parsley stalks, saffron and good pinch of salt and pepper; Fry until the vegetables have begun to soften;
  4. Add rice, jarred peppers, stir until rice is coated with flavors; 
  5. Pour tinned tomatoes and stock; 
  6. Stir constantly making sure nothing is sticking to the bottom of the pan; 
  7. When rice is almost cooked add code fillet, calamari, shrimps and mussels. Add the small amount of chicken stock if necessary; 
  8. Keep stirring until the mussels start to open and shrimps turn pink;
  9. Add the green beans and cook for another 5 minutes;
  10. Discard mussels that do not open;
  11. Sprinkle with chopped parsley;
  12. Serve with lemon wedges on the side;
Original recipe from: Jamie does