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For two people, both meat-eaters. Links and tips gratefully received. Muchas gracias.
Can’t remember the exact recipe i use, but i usually make it with chorizo, prawns, and mussells.
but yeah, I agree with you on chorizo.
but I think my girlfriend would object
i have emailed her accordingly
The invites were being dished out all over the place yesterday...
Are you winding me up?
You and Claire are more than welcome to come round, of course. Was anyone else invited?
t'was just us, but I will leave dinner chez mahon to another occasion if properly invited by your good self.
i'd suggest vaguely following a general recipe (like the one above) and chucking in whatever you feel like, random mix of seafood is always the best though. and lots and lots of stock. and expect to be stirring for quite a long time.
stick some saffron and some seafood of your choice in it.
My brother and my mum were on the phone to each other last week, talking about food, and he said he'd made chicken stock for the first time after cooking a roast. "The stock smelled really good," he said, "but when I came back to the kitchen later it had turned to jelly, so I threw it away."
More hilarious fraternal anecdotes from the author of "Brother From Another Planet"
Out of stock on Amazon, disappointingly.
obviously you can just do it (as is did) on a hob rather than an open fire.
she is writing it as we speak
1) Toss a load of shit in a wok.
2) Add rice. Or cous-cous, if you are gay.
3) Warm up on a fire, or something.
Paella is a dish made from Calasparra rice, and derives its name from the pan in which it is cooked. Traditionally it is cooked by men, over a fire in the open air!
Ingredients can be varied according to your taste and what’s in season.
Sofrito: onions, leek, fennel, garlic, tomato
1 teaspoon saffron threads – add these to the hot stock to infuse for about 10 mins
White wine or fino sherry
½ teaspoon sweet smoked Spanish paprika
Bunch flat-leaf parsely
Seafood: squid, prawns, mussels, firm white fish.
OR Meat: Chorizo sausage, chicken or rabbit.
Vegetables: red peppers, peas, broad beans, artichokes
Make a vegetable stock: onion, carrot, leek, parsley, salt, pepper, saffron, water.
For seafood use prawn shells and fish trimmings, for meat use a chicken carcass or ham bone.
Make a sofrito: heat the olive oil and sweat the chopped vegetables until soft. Add the paprika and garlic and stir until the sofrito is coloured. Peas, prawns etc can be added at this stage. Add the rice; just enough to cover the bottom of the pan, as it will swell considerably during cooking. Stir for a minute until well coated. Add a glug of wine or sherry and stir briefly.
Add enough stock to almost fill the paella pan; the rice will swell and some liquid evaporates. Add half the parsley and the paprika and season with salt and pepper.
(The difference from risotto is that in paella the liquid is all added at once, and the rice should not be stirred during cooking).
Fry other ingredients briefly in olive oil to colour: squid and other fish can be set aside and added when the rice is cooked, or chorizo and jointed chicken which should be added to the broth while the rice is cooking. Mussels and cooked vegetables can be added towards the end.
When the rice is done and the liquid is absorbed, turn the heat off and cover the paella with a cloth or foil for a couple of minutes; this helps to finish cooking the rice and makes it fluffier.
Scatter remaining parsley over the paella.
[Tell Lady Meths I said thanks very much and cheers to you too]
but the rice at the end was still slightly crunchy. It feels weird cooking rice in a pan.
what would you usually cook rice in?
" Do they have the right rice and a paella pan? It’ll only work with proper paella rice"
never cook in front of her
but I'm not buying a new pan
in a bath.
You microwave rice.
but I don't think I can sail that close to the wind twice in one thread.
rather than a large saucepan. It's hard to know how much stock to put in, and how long to cook it for so the rice is cooked.
is the good stuff. Really chunky and soaks everything up, use it if possible I'd say.
but if I can find some of the specific Spanish stuff I might give it a try
the old girl works for a spanish food importer. anything you need, let me know.
shes got loads
you have to buy in bulk tho. not MASSIVE bulk, but say, 3 or 4 times more than you would normally buy.
so time is a little tight, but I may well get in touch with an order later...
their office is now closed
You're a man that knows his Spanish cuisine, I can tell from your username. I'll be sure to follow this advice.
done use chorizo in paella ever.
make it with loads and loads of red pepper.
you need these ingredients and these ingredients only:
rice (i wouldnt bother with "spanish" rice because you can get the consistency really messed up)
leave it for about 10-15 minutes to rest after you cook it, and then eat it.
this is the most serious thing i will ever post. paella, its serious business.