This week’s recipe inspiration: I enjoyed a beautiful Paella last night down on the Peninsula, made from local seafood and vegetables. It was hot, spicy and tasty – the perfect Winter comfort food to enjoy in front of the fire, with a nice glass of wine and good company. It’s a faster dish to make if you parboil the rice and then add this after the seafood is cooked and stock has been added. Paella can also be equally well made a vegetarian version – use chunky mushrooms, eggplant, Zucchini and Parsnips instead of the seafood. Chunky fresh lamb and chicken also works well if you are not a fan of Seafood.
1.25L (5 cups) Chicken Stock
1/2 teaspoon saffron threads
2 chorizo sausages, halved and thickly sliced diagonally
2 (about 300g) fish fillets or chicken
500g prawns, peeled and deveined (or 500g Chicken cubes)
1 bunch Spring onion, finely chopped
2 red capsicum, halved, deseeded, finely chopped
440g (2 cups) medium-grain paella rice
1-2 fresh tomatoes, finely chopped
2 teaspoons smoked paprika (add some Chilli too if you like)
150g (1 cup) fresh or frozen peas
2 Bunches, finely diced Asian veg and Coriander Bunch (optional. But healthy!)
Fresh Parsley or Coriander leaves to garnish
GUIDE / INSTRUCTIONS
Combine the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low and hold at a simmer, covered.
Meanwhile, heat a large frying pan over medium heat. Add chorizo and cook for 1 minute each side or until golden brown. Transfer to a heatproof bowl. Add the chicken and cook, stirring occasionally, for 5 minutes or until golden brown.
Transfer to a bowl. Add the prawns and cook, turning occasionally, for 2 minutes or until prawns curl and change colour. Transfer to a bowl. Cover with foil to keep warm.
Increase heat to medium-high. Add onion, and capsicum. Cook, stirring, for 5 minutes or until onion softens. Add rice, tomato and paprika and cook, stirring, for 1 minute or until combined. Reduce heat to medium-low.
Add one-third of the stock and stir until just combined. Add chorizo and fish, and simmer for 5 minutes or until liquid is almost absorbed. Add half of the remaining stock and cook for 5 minutes or until almost absorbed. Add remaining stock and cook for 5-10 minutes or until all the stock is absorbed.
Sprinkle with peas and add prawns. Remove from heat. Cover and set aside for 5 minutes to form a crust. Spoon paella among serving plates and serve immediately with Crusty Sourdough bread or a fresh green salad.
Thanks to Taste.com
Have a great week ahead and happy local food eating!