Friday, 30 January 2015

A Quick and Easy Paella

There are thousands - well maybe hundreds - well OK! -  there are lots of varieties of paella recipes. It just depends on where you are in the world. In Spain it down to your region and for the rest of the world it just seems to depends on your cultures culinary infulences.

I have seen recipes that call for chicken, recipes that include beef, some with just fish and some with mainly tomatoes - and no meat or fish at all.

To me a paella should have some main elements and then you can add extras around them. It must have proper paella rice - arborio or carnaroli, it must have onions & peas, it must include prawns and there should be a little heat from some chilli -  oh, and I like my rice to be yellow so some saffron should be included as well.

Here's my  recipe for a quick weekday paella......

Recipe - serves 2

Olive oil
1 onion - sliced
1 red pepper - deseeded and sliced
50g chorizo - thinly slice
2 cloves garlic
1 red chilli - deseeded and sliced ( or half a teaspoon chilli flakes)
some strands of saffron - in a glass with a little hot water to start them off
(or half a teaspoon of turmeric if you prefer)
250g paella rice - I used arbotio
200g large peeled prawns - defrosted if frozen
100g frozen peas
1 lemon - juice & zest, plus another for wedges to serve
& if your feeling fancy some chopped parsley to serve
Salt & pepper

This is so, so easy....

First pop a kettle on to boil - it's best to add boiling water to the pan so you don't lower the heat.

Now grab a shallow pan, or a paella pan if you have one! and add a slug of olive oil. Once heated add your onions; pepper; chorizo; garlic and chilli. Fry over a high heat for 3 minutes. Add the saffron (or turmeric) and rice, stir to coat the rice. Add 500ml of boiling water, cover and cook for about 12-15 minutes - if your pan doesn't have a lid a large square of foil will do the trick.

Uncover, check the rice is tender, give it all a quick stir and then add your prawns & peas. If it looks a bit dry you can add a splash more water. Cook for a couple more minutes, stir in your lemon zest and juice, add some salt & pepper and serve - with your lemon wedges.


As you can see, I served ours with some mixed olives and a rocket salad along with an extra crusty loaf - oh and a large glass of white wine......

Hope you all have a great weekend
Love Lizx