This is a great take on the recipe I gave you on the 15th February. For this version – which I made for lunch today – and omg it was fabulous – I added 125 gm king prawns as the fish and 1 chopped red chilli along with 6 finely sliced shallots instead of the red onion. My herb of choice was coriander leaf this time. If you use these substitutes the rest of the recipe was the same. Just remember to use good eggs!
A friend now dwelling in deepest Cornwall has just asked for the recipe for the paella below – how nice! Here you go young lady…though this is the full version – the poor man’s version enjoyed last night is basically without the chicken and chorizo – and using 100 gm of lardon instead – pan frying it first and then adding the peppers garlic etc and continuing from there. You can really add anything you want – rabbit instead of or as well as chicken, mussels, cockles…whatever is tickling your fancy that day or is lurking in the fridge.
INGREDIENTS – should serve between 4 and 6 folk
6 boneless chicken thighs, skinned and cut into mouth-sized chunks / 400 gm of paella rice rinsed well and drained in a sieve / 250 gm raw chorizo sausage, skinned and cut into decent slices – though you could use a cured one , just do not fry for as long / At least 20 decent prawns – not raw / 1 red pepper and 1 green pepper deseeded and chopped / 6 garlic cloves peeled and finely chopped – last night I just used two as all I had left! / 125 ml of white wine / 1litre chicken stock / pinch of saffron or colorante / 1/2 tsp smoked paprika / 100 gm of peas / 6 good toms deseeded and chopped- though again last night I just used 5 gorgeous cherry tomatoes and simply quartered them / bunch of parsley chopped
I use a Valencian paella pan – around £26-£30 on Amazon – or use a large sauté pan. Heat a good glug of olive oil and brown the chicken pieces. Take out and put on a plate to one side. Then pop in the chorizo and pan fry lightly for 2 minutes or so. Then add the peppers and garlic. Fry for another 5 minutes or so. Keep stirring all the time. Stir in the rice and let it toast lightly for 2 minutes. Now add the wine – have one for yourself too! Cook’s perks! Add the stock, the colouring – colorante – or the saffron, and the paprika. Bring to the boil gently stirring all the time. Let it bubble then return the chicken to the pan and reduce the heat to low. Simmer for around 15 minutes. Stir every now and then in between sips of wine. Put some music on! Add the peas next and cook gently for another 5 minutes, then add the prawns. Stir gently and leave for a further 5 minutes. Turn the heat off and let it stand for about 5 minutes or so. The rice should still have a little bite to it.
I adore this dish – ok…I will not rave on any further than I did yesterday! You get the picture! Enjoy, Anna, and anyone else who gives it a go – I am sure you all have a paella recipe like this – if not give it a go!
(See last post for the pic – and just imagine it with chorizo slices and bits of chicken in!)