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Posts Tagged ‘Paella’

Paella de rape con azafran

This is a great weekend dish that is relatively easy to make and looks amazing when brought to the table with all its fabulous colours. The key to a good paella is not to stir it. Shake the pan occasionally to prevent sticking.

Wine Suggestion: We started with a glass of dry Hidalgo Napoleon Amontillado sherry followed by an old, but wonderfully youthful and fresh, Dehesa la Granja 14 1998 a Tempranillo from close to the Portuguese border in Castilla. The 14 refers to the minimum amount of time it is held by Alejandro Fernandez in his underground caverns on this property before release. At 18 years old it was delicious proof of the ageworthiness of this unique estate and its elegance and refined fruit didn’t overwhelm the monkfish.

Monkfish rice with saffron (Paella de rape con azafrán) – serves 4 as a main or 6 as a starter

  • 7 tbsp olive oil
  • 400g monkfish fillets, trimmed and cut into bit-size pieces
  • 2 large Spanish onions, finely chopped
  • 2 green peppers, halved, seeded and finely chopped
  • 6 garlic cloves, finely chopped
  • ½ tsp fennel seeds
  • 800ml hot fish stock (buy it fresh at your fishmongers)
  • 1 tsp saffron threads
  • 250g calasparra (paella) rice
  • 80ml white wine or fino sherry
  • 1 small bunch of flat-leaf parsley, roughly chopped
  • ½ tsp sweet smoked Spanish paprika
  • 225g piquillo peppers, torn into strips (we buy the brand Navarrico)
  • 1 lemon, cut into wedges

Heat 2 tbsp of the olive oil in a 30-40cm paella pan or frying pan over a medium-high heat. Add the monkfish and toss gently to fry until slightly undercooked in the centre. Remove the monkfish and any juices to a bowl and set aside.

Wipe the pan clean with kitchen paper and put back onto the heat. Add the rest of the olives oil and heat until hot, then add the onions and peppers, and cook for 15-20 minutes, stirring occasionally.

Turn the heat to medium, add the garlic and the fennel seeds, and cook for 10 minutes or until coloured and sweet. Meanwhile, bring the stock to the boil in a separate saucepan. Add the saffron, then take off the heat and leave to infuse for 10 minutes.

Add the rice to the paella pan and stir for a minute to coat with the oil and vegetables. (You can prepare the dish up to this point before your guests arrive. The recipe will take about 20 minutes to finish.)

Put the heat to medium-high and add the wine/sherry to the pan, followed by the hot stock. Add half the parsley and the paprika and season generously with salt and pepper. Do not stir the rice after this point. Simmer for 10 minutes or until there is just a little liquid above the rice. Spread the monkfish and its juices out across the top of the rice and gently push each piece of fish into the liquid. Gently shake the pan to prevent sticking and turn the heat to medium-low. Cook for 5 minutes or until there is just a little liquid left at the bottom of the rice. Turn the heat off and cover the dish tightly with foil. Leave to rest for about 5 minutes before serving.

Decorate with strips of piquillo peppers, the rest of the parsley and the lemon. Serve with a salad if you like.

(Original recipe from Moro: The Cookbook by Sam and Sam Clark, Ebury Press, 2001.)

Paella de rape con azafran

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Pork, chorizo & spinach paella

A delicious paella recipe by Tamazin Day-Lewis (inspired by Sam & Sam Clark of Moro). This is easy to cook and uses relatively cheap ingredients. It has already appeared on our table a few times since this picture was taken.

Wine Suggestion: This dish is full of flavour so you will need a similarly flavoursome wine. A Spanish red from Ribera del Duero would make a great match.

Paella with Pork, Chorizo and Spinach – serves 4 

  • 7 tbsp olive oil
  • 340g pork fillet, halved lengthways and sliced into strips
  • 110g mild chorizo, cut into small pieces
  • 2 large onions, finely chopped
  • 1 large green pepper, finely chopped
  • 4 cloves of garlic, finely chopped
  • 225g calasparra rice
  • 1 tsp smoked Spanish paprika
  • 4 piquillo peppers (we like the tinned Spanish ones)
  • 850ml hot chicken stock
  • 500g spinach, washed and drained
  • 1 lemon, cut into wedges

Heat the oil over a high heat in a paella or large frying pan, then stir-fry the pork strips for a few seconds so they are still undercooked. Season with salt and pepper, then remove from the pan with a slotted spoon.

Lower the heat and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes. Add the garlic and cook for a further 5 minutes. Stir the rice into the pan and toss for about a minute until coated with oil. Season with salt and pepper, then add the paprika and peppers followed by the hot stock. Simmer for 15 minutes or until there is just a thin layer of liquid around the rice.

Meanwhile, wilt the spinach briefly in a pan, then drain and remove it. Scatter the pork over the rice followed by the spinach and gently push them partly into the oily liquid using the back of a spoon. Turn the heat off, then cover the pan tightly with foil and let sit for 5 minutes. Serve with the lemon wedges.

(Original recipe from Tamasin’s Kitchen Bible by Tamasin Day-Lewis, Weidenfeld & Nicolson, 2005.)

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Another recipe from our favourite veggie cookbook, Plenty by Yotam Ottolenghi. This is easy-peasy with fantastic results. A long list of ingredients but you may have some of the spices in the cupboard already and the vegetables are all in season so you should be able to pick them up for relatively cheap. We thought the olives weren’t really necessary so if you don’t have any you could leave them out.

Multi-veg paella – to serve 2 generously (but you’ll manage it)

  • 3 tbsp olive oil
  • half a Spanish onion, finely chopped
  • 1 small red and 1 small yellow pepper, cut into strips
  • half a fennel bulb (we just used the whole fennel bulb), cut into strips
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1/4 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 15og Calasparra rice (or another paella rice – or if you’re stuck long-grain rice will do)
  • 100ml good-quality medium Sherry (we never go by Lustau)
  • 1 tsp saffron threads
  • 450ml boiling vegetable stock
  • 200g shelled broad beans (fresh or frozen)
  • 12 mini plum tomatoes, halved
  • 5 small grilled artichokes in oil from a jar, drained
  • 15 pitted Kalamata olives, crushed or halved
  • 2 tbsp roughly chopped parsley
  • 4 lemon wedges

Heat the olive oil in a paella pan, or large shallow frying pan, and gently fry the onion for 5 minutes. Add the peppers and fennel and continue frying on a medium heat for about 6 minutes, or until soft and golden. Add the garlic and cook for another minute.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir for 2 minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and 1/2 tsp salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes, or until most of the liquid has been absorbed. Don’t cover the pan and don’t stir it.

Meanwhile, pour plenty of boiling water over the broad beans in a bowl and leave for a minute, then drain and leave to cool down. Squeeze each bean gently to remove the skin.

Take the paella pan off the heat. Taste and add more salt if needed but still try not to stir it too much. Scatter the tomatoes, artichokes and broad beans over the rice and cover tightly with foil. Leave to rest for 10 minutes.

Take the foil off. Scatter the olives on top and sprinkle with parsley. Serve with the lemon wedges.

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