McKenzie Insurance – Insurance In Spain In English!

A Spanish Classic

Filed under: Spanish Recipes — Tags: , , , , , — John @ 4:22 pm August 20, 2010

Recipe: Mixed Paella

Summary: There are many variations of Paella but this is my personal favorite. Mixed Paella is the version served as the first choice in many restaurants.

Can also be served in individual portions as tapas.


Ingredients

  • 300 ml pint of olive oil
  • 10 mussels 10 clams
  • 55 grms boneless pork, diced
  • 2 teaspoons minced garlic
  • 170 grms onions, chopped fine
  • 1 medium tomato, skinned, seeded and chopped
  • 1 small red pepper, seeded and cut into thin strips
  • 1 small green pepper, seeded and cut into thin strips
  • 1 small yellow pepper, seeded and cut into thin strips
  • 900 grms skinless, boneless chicken breasts, cut into chunks Salt and pepper to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 700 gms lobster claws
  • 700 gms rice
  • 1500 ml chicken broth
  • 1/4 teaspoon saffron
  • 2 chorizo sausages, cooked and cut into chunks
  • 10 uncooked shrimp, peeled and deveined
  • 120 grms peas
  • 4 tablespoon capers Lemon wedges, to garnish

Instructions

  1. Scrub and debeard the mussels and clams. Set aside.
  2. Heat 60 ml of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and peppers, stirring constantly until cooked. Set aside.
  3. In another frying pan, heat a further 60 ml olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
  4. In the same frying pan, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
  5. Preheat the oven to 100 c. Heat 4 tablespoons olive oil in a frying pan, and sauté the rice until it’s translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
  6. Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
  7. Discard any mussels and clams that have failed to open.
  8. Serve the paella straight from the pan, garnished with lemon wedges.

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: Spanish

My rating:5 stars: ★★★★★

If you have never cooked Paella before take a look at La Tienda by clicking the icon below.  Real specialists!


Share

A Great Spanish Favourite

Filed under: Spanish Recipes — Tags: , , , , — John @ 3:17 pm July 10, 2010

Recipe: Chicken and chorizo

Summary: A great dish made with chorizo a good old Spanish favorite.

Ingredients

  • 3 tbsp olive oil
  • 1½ onion, peeled and diced
  • 2 chicken breasts, cut into bite-sized cubes
  • 120g chorizo, sliced
  • 2 tsp paprika
  • 200ml double cream

To serve

  • 200g freshly cooked rice
  • 100g peas, cooked
  • 1 tbsp vegetable oil

Instructions

  1. Heat the oven to 220C.
  2. Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften.
  3. Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir.
  4. Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through.
  5. Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl.
  6. To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside.

Cooking time (duration): 30 mins

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Spanish

My rating:4 stars: ★★★★☆

Share

Great Spanish Casserole

Filed under: Spanish Recipes — Tags: , — John @ 7:42 pm May 31, 2010

Recipe: Spanish Chicken Casserole

Chicken Casserole

Summary: Another take on a great Spanish classic that we have enjoyed on several occasions.

Ingredients

  • 3 tbsp olive oil
  • 2 onions, sliced
  • 1 tbsp plain flour, seasoned
  • 8 skinless chicken thighs
  • 290 ml chicken stock
  • juice of 2 oranges and grated zest of 1
  • 150 ml sherry
  • 1 tbsp Lee & Perrins
  • 350 g button mushrooms, sliced
  • fresh parsley, chopped

Instructions

  1. Heat 2 tbsp of oil in a large pan. Add the onions and fry for around 10 minutes until slightly browned and soft. Remove from the pan to a plate.
  2. Toss the chicken in the seasoned flour. Heat 1 tbsp of oil in the pan and then add the chicken and fry until evenly browned. Add the stock and return the onions and their juices to the pan. Add the orange juice, zest, sherry and Lee & Perrins. Bring to the boil, and then reduce the heat, cover and simmer for around 30 minutes ensuring the chicken is tender.
  3. Stir in the mushrooms, season to taste and cook for a further 5 minutes. Sprinkle with parsley and serve with boiled rice.

Cooking time (duration): 60 Min’s

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Spanish

My rating:3 stars: ★★★☆☆

Share