Tommi Miers paella [with pics!]
Discussion
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
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
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...
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???)
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.We are about 20 minutes inland and our inhouse "paella de la casa" combines the two (Paella Mixta).
Cheers,
Neil
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