Paella
Paella Valenciana
Ingredients (serves 6) 1g Saffron 1 tablespoon of salt 8 tablespoons of Spanish oil 400g chicken thigh 200g runner beans, trimmed and cut into 2.5 CM pieces 100g broad beans or fresh white butter beans 4 garlic cloves, finely chopped 1 large or 2 small tomatoes, grated1 teaspoon smoked paprika 2 litres chicken stock 2-3 artichokes (depending on size), cleaned and trimmed 500g Bomba rice, such as calasparra or bomba 1 sprig of rosemary lemon wedges for garnish Method Toast saffron in foil 30 sec each side in paella pan on medium heat. Set aside. Increase heat, and salt edges of the pan. When the pan is hot drizzle oil. Add chicken and cook until brown. Add beans, stir 1 min; then garlic, tomatoes, paprika, saffron. Cook 4 min till tomatoes lose their juice and change colour. Pour in chicken stock, simmer 5 min to dissolve caramelized bits for rich stock. Adjust seasoning. Add quartered artichokes, and spread rice evenly. Cook for 20 min on high, and then 5 - 7 min low without stirring. Preserve top film. When the water is a lower level than the rice, add rosemary. Cover with newspaper for the last 5 mins of cooking if top rice gets too crispy. Rest 5 min before serving. Add lemon wedges for garnish. Enjoy!
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Seafood Paella
Ingredients 3 chicken thigh fillets cut into chunks 2 chorizo sausages cut into chunks 1 large squid, cleaned and roughly sliced 12 large uncooked whole prawns 12 mussels cleaned & debearded 100g peas 100g small green beans 4 ripe tomatoes, peeled and chopped 2 red capsicums, roasted, peeled and sliced 1 tbsp sweet paprika 500g calasparra rice 100ml dry white wine 3 cloves garlic chopped 2 onions finely chopped 1-1.5litres chicken stock 2 lemons sliced in wedges ¼ bunch parsley, chopped 1g saffron threads steeped in 50ml warm water Method Season chicken with paprika, salt & pepper & set aside. Place paella pan on a low flame, add chorizo & cook slowly until it begins to render fat, add a little olive oil if needed then add onions & garlic, sauté until soft. Add chicken and cook gently until lightly browned. Add rice and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Add the green beans & squid and cook for 1 minute. Arrange the prawns & mussels nicely on top. Cook for approximately 5-7 minutes until the prawns are cooked & the mussels open. Turn off the heat, scatter the peas and capsicums, and cover with foil, allowing to rest for a few minutes. Arrange the lemon wedges on top & sprinkle over chopped parsley. Enjoy with a refreshing sangria. Ole! (36-38cm pan, serves 8-10)
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Paella with Chorizo Balls
Ingredients (makes enough for 1 large paella or 6-8 small)For the Chorizo Balls 500g pork mince 2 chorizo sausages, skin removed & roughly minced in blender or roughly chopped 1 small onion, finely chopped 1 slice sour dough crust removed, soaked in a little milk to soften 2 cloves garlic, crushed 2 tsp smoked paprika ½ bunch parsley, chopped 1 egg 1 tomato, diced Salt & pepper to taste 1 tsp chilli flakes For the Paella 60g peas 100g small green beans 250g paella rice 2 red capsicums, roasted, peeled & sliced 1 tbsp smoked sweet paprika 2 ripe tomatoes, peeled & chopped .05g saffron threads steeped in 50ml warm water 60ml dry white wine 2 cloves garlic, chopped 1 onion, finely chopped 1-1.5litres chicken stock To Garnish 2 lemons, sliced in wedges ¼ bunch parsley, chopped For the Prawn Salad 6 cooked prawns peeled, deveined & cut in half ½ lemon, finely sliced ½ red onion, finely sliced 4 sprigs parsley chopped Salt & pepper to taste MethodFor the Chorizo BallsMix all ingredients together & season to taste with salt & pepper. Roll into small balls & then fry in a frypan heated with a little oil until golden brown on all sides.For the PaellaPlace a large frypan or paella pan on a low flame, add a little oil & add onion and garlic and sauté until soft. Add the rice and stir. Add the wine & allow to evaporate, then add the chopped tomatoes, saffron, paprika & season with salt & pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, & continue adding stock until the rice is ¾ cooked. Spoon into individual paella pans & top with chorizo balls. Add the green beans, peas & strips of roasted capsicum, & add a little more hot stock. Bring to simmer, cover & turn off the heat, or place in oven, allowing to rest for a few minutes to absorb all the liquid. Garnish with prawn salad & serve with a wedge of lemon & chopped parsley if desired.For the Prawn SaladCombine together and serve on top of chorizo ball paella.
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Spring Veg & Seafood Paella
Ingredients (serves 12) 6 chicken thighs, cut into four pieces each & marinate 500g Australian green prawns, peeled & marinate 250g Speck, cut into lardons 6 large unpeeled green prawns 300g broad beans, outer skin removed 1 bunched asparagus, blanched & sliced Handful green beans, blanched & sliced in half 2 garlic cloves, finely chopped 3 tbsp parsley, chopped 600g paella rice 2 good pinches of saffron 3 tbsp dill, chopped 200g fresh or frozen peas 200g mussels (about 20) 2½ -3L chicken stock 2 stalks celery, finely sliced ¼ fennel bulb, finely diced 2 lemon zest & juice 2 onions, finely diced 2 lemons, cut into wedges For the Chicken Marinade 1 clove garlic, crushed 4 sprigs marjoram or oregano, chopped 6 sprigs fresh thyme, chopped Juice of ½ lemon Zest of ½ lemon 20ml olive oil Salt & pepper For the Prawn Marinade Juice ½ lemon Zest ½ lemon 20ml olive oil 1 clove garlic, crushed 3 tbsp dill, freshly chopped Salt & pepper MethodFor the Chicken Marinade Combine all ingredients together and marinate for ½ hour. For the Prawn Marinade Combine all ingredients together and marinate for ½ hour. Heat a little olive oil in a paella pan & fry the chicken thighs until golden brown. Remove & set aside. Add a little olive oil & sauté the speck, onions & garlic, add the celery & fennel & fry very gently until soft, about 10-15mins. Stir in the rice, saffron & lemon zest, then add the stock & simmer, stirring occasionally, for about 20mins on medium heat until the rice is nearly cooked & season with salt & pepper. Add the chicken, prawns, mussels, lemon juice & cook until the rice is just cooked through & the prawns are cooked. Sprinkle over the peas, broad beans, beans & asparagus & cover with foil to heat through. Sprinkle over the herbs & arrange the lemon slices & serve hot. Garnish with a few cherry tomato halves.
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Crayella
Ingredients (serves 10-12) 3 crayfish tails cut in half 3 large pieces white fish cut in half 4 ripe tomatoes, peeled and chopped 2 red capsicums sliced 2 onions sliced 1 tbsp sweet paprika 650g calasparra rice 100ml dry white wine 3 cloves garlic chopped 2-2.5L chicken, fish, or vegetable stock 2 lemons sliced in wedges ¼ bunch parsley, chopped 1g saffron threads steeped in 50ml warm water MethodPlace paella pan on a low flame, add a little olive oil, then add onions, garlic, red capsicum and sauté until soft. Add rice, paprika, and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Season the crayfish and fish with salt and pepper and arrange on top of the rice. Cover with foil. Cook for about 10 minutes until fish is cooked. Turn off the heat and allow to rest for about 10 minutes. Garnish with lemon wedges & sprinkle over chopped parsley.
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Greek Style Paella
Serves 10-12 Ingredients 500g orzo/risoni 6 loukanika sausages (Greek sausages, cut into large chunks) 2 red capsicum, roughly chopped 1 onion, roughly chopped 2 garlic cloves, roughly chopped 2 chillies, sliced 1 tspn smoked paprika 3 tspn tomato paste 5 bay leaves 1.5-2 litre chicken stock 100mL ouzo (optional) 250g peas (optional) 500g mussels 1 large squid, cleaned & sliced 12 green prawns, butterflied 5 fillets garfish, cut in half parsley, to garnish dill, to garnish lemon wedges, to garnish 1 punnet cherry tomatoes, lightly roasted 80g feta, crumbled (optional) Method Cook the orzo in 1 litre of chicken stock for about 10 minutes until almost cooked through, then set aside. In a paella pan gently fry the sausages until golden, remove & set aside, then fry the capsicum, onion, chilli & garlic until softened. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper. Add ouzo, then add the orzo & stir together. Add enough stock to cook the orzo through and wet the mix. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes. Sprinkle over the peas, cover & allow to rest for about 15 minutes. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges.
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Mexican Paella
• 6 chicken thigh fillets cut in half• juice of ½ lemon• salt and pepper• 2 tsp ground cumin• 1 tsp ground coriander• 1 tsp chilli powder• 1 tsp smoked paprika• 2 tsp dried oregano• 2 cloves garlic, crushed• 1 tsp onion powder• 2 tbsp olive oilMarinate the chicken for a few hours or overnight.• 4 tbsp chipotle chillies in adobo sauce• 3 tsp ground cumin• 2 tsp ground coriander• 1 onion, diced• 1 long red chilli, chopped• 3 cloves garlic, crushed• 2 celery stalks, diced• 1 tin corn kernels, drained & washed• 1 tin black beans, drained & washed• 1 litre chicken or vegetable stock• 2 tsp black pepper, crushed• 1 red capsicum, diced• 500g paella rice• 60ml lime juice• salt and pepper• 2 tsp smoked paprika• 3 tsp dried oregano• 1 tin diced tomatoes• juice of 3-4 limes To garnish• fresh coriander• crispy tortilla strips• ¼ red onion finely sliced• 2 tomatoes sliced• fresh limes/juice• feta/queso blanco (optional)• Sour cream, lime zest saltIn a seasoned paella pan add a little olive oil & sear the chicken on both sides. Set aside. Add the garlic, onion, chilli, celery and saute for a few minutes. Add the rice and dry spices stir well and add the adobo sauce, tomatoes & slowly add the stock. Cook on low heat and sprinkle with corn, diced capsicum & black beans. Add lime juice, salt and pepper and add the chicken, cover & allow to cook for about 15 minutes until the rice is tender. Set aside & allow to rest for 15-20minutes. Serve with fresh tomato, red onion, coriander, sprinkle with queso blano, crispy tortilla strips and a good squeeze of lemon or lime juice. Serve with lime sour cream on the side.
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