Tommi Miers paella [with pics!]

[Andrew_M]

Great straight forward dish, loads of flavor, good to share

Add little extra virgin olive oil to a hot ish paella pan in this instance.


Add your chopped onion


Once soft and translucent, throw in your chopped red and green peppers


Chopped vine tomatoes


3 cloves of chopped garlic


The all essential fresh squid!


Season well


Then the paella rice, 220g in this instance


Pinsh of safron




Then in this instance 450ml of fish stock.


Bring to the boil and then simmer for 20 mins


Allow to rest for a few moments, then tuck in.

Cheers

Andrew

[bint]

Mmmm top stuff - we made a similar one (used chicken, chorizo, mussels and king prawns) on top of the BBQ last year when the kitchen was being redone. Highly recommended as the charcoal gives it that lovely smokey smell.

[911kev]

Great pics, will try that one 2moro

[Andrew_M]

Please share your paella recipes - I have some chorizo in the fridge ready to make a little something

[Wadeski]

wouldnt twenty minutes of simmering turn the squid to rubber?

i love squid, but tend to stick to no more than 3 minutes a side on a hot grill...

[mechsympathy]

Wadeski said:

wouldnt twenty minutes of simmering turn the squid to rubber?

i love squid, but tend to stick to no more than 3 minutes a side on a hot grill...

(And where are the prawns, chicken wings and chorizo???)

[escargot]

I watched a program the other day with a spanish paella dish, they used rabbit & snails. Very very bizarre.

[Andrew_M]

escargot said:

I watched a program the other day with a spanish paella dish, they used rabbit & snails. Very very bizarre.

That is where I got this recipe from

[escargot]

She's quite fit though eh?

[scruffy]

mechsympathy said:

Wadeski said:

wouldnt twenty minutes of simmering turn the squid to rubber?

i love squid, but tend to stick to no more than 3 minutes a side on a hot grill...

(And where are the prawns, chicken wings and chorizo???)

and the wine? - is that why the pictures went a bit blurry towards the end of cooking?

[Sarkmeister]

escargot said:

I watched a program the other day with a spanish paella dish, they used rabbit & snails. Very very bizarre.

I think adding Rabbit is a Valencia region thing. Just got back from there and rabbit Paella was very common.

[Sarkmeister]

escargot said:

I watched a program the other day with a spanish paella dish, they used rabbit & snails. Very very bizarre.

I think adding Rabbit is a Valencia region thing. Just got back from there and rabbit Paella was very common.

[neilmac]

Sarkmeister said:

escargot said:

I watched a program the other day with a spanish paella dish, they used rabbit & snails. Very very bizarre.

I think adding Rabbit is a Valencia region thing. Just got back from there and rabbit Paella was very common.

Yes - rabbit and snails, being produce of the land, are in an inland Valencian recipe (Paella Valenciana). Whereas seafood (Mariscos) belong to the coastal areas.

We are about 20 minutes inland and our inhouse "paella de la casa" combines the two (Paella Mixta).



Cheers,

Neil

[Andrew_M]

Neil, that looks fantastic, thanks for sharing!