We both enjoy cooking and eating Paella especially in Spain with the local ingredients. We have however both seemed to have developed a dislike for the dried pimento that seems to be an ingredient in most of the colourings/flavourings that we buy to make the Paella. So we decided to try a new slant on it and thought about different things we could do.
Today we tried this..
A good glug of olive oil in the paella pan, chopped onion, chopped celery, chopped ginger, salt, pepper, pinch of dried chilli flakes, chicken ( we used skinless chicken thighs cut in two) and brown off on the cooker. We would have normally added chopped garlic at this stage but had found someone on the market selling wild garlic so chopped about three stalks of that and added it with the vegetables later.
Add a good glug of white wine to clear off the bottom of the pan and then add any veg you want. We put Judas beans, broccoli, mushrooms and thin carrots. We then added the juice of three lemons and a teaspoon of sugar. Put the lid on so that the veg steam in the wine vapours.
We added a cup full of paella rice and two cups of warm water to the pan and stirred it all in. Left it on low heat with the lid on, stirring occasionally until most of the liquid has been absorbed.
1 rice to 2 water should allow the rice to be cooked before it boils dry.
Leave lid on and turn off the heat and allow last of liquor to be absorbed for about 5 minutes and then enjoy with a glass of whatever you want!
A nice one pan recipe all cooked outside on a small one burner camping stove!
Today we tried this..
A good glug of olive oil in the paella pan, chopped onion, chopped celery, chopped ginger, salt, pepper, pinch of dried chilli flakes, chicken ( we used skinless chicken thighs cut in two) and brown off on the cooker. We would have normally added chopped garlic at this stage but had found someone on the market selling wild garlic so chopped about three stalks of that and added it with the vegetables later.
Add a good glug of white wine to clear off the bottom of the pan and then add any veg you want. We put Judas beans, broccoli, mushrooms and thin carrots. We then added the juice of three lemons and a teaspoon of sugar. Put the lid on so that the veg steam in the wine vapours.
We added a cup full of paella rice and two cups of warm water to the pan and stirred it all in. Left it on low heat with the lid on, stirring occasionally until most of the liquid has been absorbed.
1 rice to 2 water should allow the rice to be cooked before it boils dry.
Leave lid on and turn off the heat and allow last of liquor to be absorbed for about 5 minutes and then enjoy with a glass of whatever you want!
A nice one pan recipe all cooked outside on a small one burner camping stove!
