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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!


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Filed under: Spanish Recipes — Tags: , , , , , , — John @ 11:45 am June 20, 2010

Recipe: Gambas (Prawn) Pil Pil

Summary: Probably one of the most popular starter and tapas dishes on the coasts of Spain!

Ingredients

  • 20 peeled gambas (if you cannot get fresh prawns you can use pre-cooked prawns but adjust the cooking time so as to warm through thoroughly as opposed to cooking them)
  • 5 tblsps of olive
  • 3 cloves of garlic, finely chopped
  • 1 tblsp garlic, crushed
  • 2 chilli peppers or 2 teaspoons chilli powder
  • pinch of cayenne or red pepper
  • 1 tblsp flat leaf parsley, chopped
  • salt and fresh ground pepper

Instructions

  1. Put olive oil, garlic cloves, chili peppers, and cayenne pepper in an earthenware ramekin.Heat the ramekin at medium heat or until the oil begins to sizzle.
  2. Meanwhile peel and wash the prawns. Dry them off with a paper towel and add them to the ramekin. Cook the prawns for about six minutes, 3 minutes on either side, or until they begin to turn pink and curl slightly.
  3. Sprinkle with the parsley and serve at once.
  4. Serve with crusty bread.

Cooking time (duration): 20

Number of servings (yield): 2

Meal type: snack

Culinary tradition: Spanish

My rating:5 stars: ★★★★★


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