My wife wants Paella....
Discussion
Fry an onion for a few mins then add a red pepper, garlic clove and 220g rice. Stir fry for 1 min then add 1.5 pints of chicken or veg stock, a couple of slices of ham (rip them up and do not use the processed crap!!), 1/2 tsp paprika and turmeric (or saffron if you is posh). Bring to the boil and simmer for 12 mins.
Stir in some fresh large prawns and a handful of frozen peas and cook for a few more mins until everything is tender. I also like to add one of those seafood selections you can buy at the supermarket at this stage then warm through season to taste and serve.
Stir in some fresh large prawns and a handful of frozen peas and cook for a few more mins until everything is tender. I also like to add one of those seafood selections you can buy at the supermarket at this stage then warm through season to taste and serve.
You could also try Jambalaya, sort of a "cousin" dish to Paella and much tastier IMO. There's a few variations on the theme, but I prefer Cajun style.
Fry up some onions, garlic, chicken breast, chorizo sausage and pepper. Add 1 tsp of cayenne pepper (go easy, it always ends up hotter than you expect), pour in about a pint of chicken stock and then add the rice (about as much as you'd have each for a curry or similar dish) and simmer until it's cooked properly, stirring fairly frequently.
Usually takes about 10-12 minutes, but it's a bit of an art form to get it right: if the hob is too hot then you'll have to keep adding stock to stop it from boiling dry, too slow and you'll be left with too much liquid at the end (once the rice is cooked, just crank it right up to boil off the excess).
Fry up some onions, garlic, chicken breast, chorizo sausage and pepper. Add 1 tsp of cayenne pepper (go easy, it always ends up hotter than you expect), pour in about a pint of chicken stock and then add the rice (about as much as you'd have each for a curry or similar dish) and simmer until it's cooked properly, stirring fairly frequently.
Usually takes about 10-12 minutes, but it's a bit of an art form to get it right: if the hob is too hot then you'll have to keep adding stock to stop it from boiling dry, too slow and you'll be left with too much liquid at the end (once the rice is cooked, just crank it right up to boil off the excess).
thanks chapsrlw said:
take her out you meanie....
gah.....Footy with Son #1 this morning, Cricket with Son #2 this afternoon, so now too knackered to go out, as always. Saturday late afternoon/evenings in our house is all about me cooking whilst consuming large quantities of beer then wine and watching footy, whilst Mrs HH hits the Jack.
The Paella is on the stove as I type, looking very good, just the clams and prawns to go in...
Edited by anonymous-user on Saturday 25th April 18:38
I love paella.
We had a discussion about it a while back:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
We had a discussion about it a while back:
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
My missus made it last night. Amazing meal.
with the onion, pepper and mushroom, She got some Chorizo, chicken breast and used one of those mixed seafood packs from Sainsburys with squid and prawns and muscles in it. Veg stock so not to overpower and saffron for colour and subtle flavour.. Also a pinch of chilli flakes . The rice is all important, Calasparra is essential.
My job was to open a good bottle of Rijocca, and it was better than anything I have had at a tappas restraunt or the like.
with the onion, pepper and mushroom, She got some Chorizo, chicken breast and used one of those mixed seafood packs from Sainsburys with squid and prawns and muscles in it. Veg stock so not to overpower and saffron for colour and subtle flavour.. Also a pinch of chilli flakes . The rice is all important, Calasparra is essential.
My job was to open a good bottle of Rijocca, and it was better than anything I have had at a tappas restraunt or the like.
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