Saturday, January 19, 2013

Homemade Paella

These days the food posts are really few and far between, and I have all but stopped adding my recipes to blog-hops and checking out other people's blogs and recipes. In a way it's because I have gotten a bit lazy, have not been cooking that much and my procrastination over writing my thesis is stopping me from doing anything meaningful at all (including this) because as soon as I go to do something I know that I should really be doing thesis work. I should be cooking more though, because I enjoy it, even though I don't have all my friends here to feed like I did in Ireland. I'm hardly baking either, which is absolutely shocking for me! So tomorrow I am going to bake cookies (they will be a peace offering to my Dad because I left the door to his beach house wide open after I had been staying out there a few days - woops!). Today's post, however, is of a meal that I made a week ago for my family - a paella recipe out of a tapas recipe book that came all the way to me from Spain. It was really delicious and really easy to make too, I will be making it again soon I'm sure.




Paella

300 grams prawn tails
300 grams chicken breast
100 grams lean pork
2 cups rice
Olive oil
3 cloves garlic
1 large tomato
Lemon juice
Salt and pepper
Saffron (I used a good shake of paprika and a pinch of turmeric)
4 cups hot stock (prawn was recommended but I only had vegetable and chicken)
3 eggs
1 chargrilled/roasted pepper (the type that comes in a tin or jar)

First, dice the chicken and pork into bite sized pieces and crush the garlic. Dice the tomato as well and set it aside.

In a very large frying pan or wok (because I assume that most people don't have a paellera - I used a big square electric frying pan with a lid and it was perfect) heat a few tablespoons of olive oil and saute the garlic, chicken and pork until the meat is just turning opaque on the outside. Add the rice and stir for 5 minutes.

Add the chopped tomato, a splash of lemon juice, a good shake of salt and pepper and the saffron (or substitutes if you don't have saffron). Pour in the hot stock and bring to the boil, stirring.

If you have a frying pan that can go in the oven, then at this point you should place the entire dish in the oven at 180 degrees for 20 minutes. However, I did not have this type of pan but my electric one has a lid and many heat settings, so I simply set it to 180 degrees and placed the lid on, then left it to simmer. You don't want to stir it because the bottom is supposed to get dark and crust-like.

While the rice is cooking, heat some more oil in a frying pan and fry the prawns until the are opaque and smell really good - that should mean that they are cooked through. Set the prawns aside. Then boil a pot of water and hard-boil the eggs.

Remove the paella pan from the heat (or turn the heat off if you are doing this on the stove or something) and leave the dish covered for 15 minutes. After this the rice should be tender (if it is not, sprinkle over some more water, cover and place back over the heat for a little while).

Now go back to the eggs, peel them and chop them into quarters. Take the pepper and dice that up into small pieces. Then scatter the pepper, eggs and prawns over the top of the paella and serve.

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