Leezyjet From United Kingdom, joined Oct 2001, 4041 posts, RR: 55 Posted (6 years 5 months 6 days 20 hours ago) and read 2786 times:
Having tried one of Tesco's new ready made Paella's the other day, I thought I'd try and find a decent recipe to make it myself as it seems a simple enough dish to make. However a google search has thrown up too many choices, so I thought I'd use the International Connections on here to try and get one !!.
Just need a simple recipe containing chicken and prawns (shrimps for our US friends), no snails, rabbit, mussels or squid though.
Getting right into this Spanish food.............yummy.
Any other Recipe's for tapas dishes muchos appreciatado.
"She Rolls, 45 knots, 90, 135, nose comes up to 20 degrees, she's airborne - She flies, Concorde Flies"
Yes. Next time you are in Newark take a taxi to Spanish Tavern just outside of downtown and maybe 10 minutes from the airport. Buy a couple of plates of their Paella Valencia to go and reheat them at home. Good stuff!
Seriously though, I don't have a recipe but getting a wide pan to cook it all in seems to be the trick. I've seen some paella specific pans but they seem quite pricy.
Aerobalance From United States of America, joined Sep 2000, 4634 posts, RR: 51 Reply 7, posted (6 years 5 months 6 days 18 hours ago) and read 2759 times:
Quoting Leezyjet (Reply 4): How was the flight back ?. Hope you weren't too hungover !!.
Flights were great, fantastic trip. I was done in. However a certain someone who called me on the plane not only sounded worse than me but you could feel her pain, lol!
Good to meet you all near that big adobe and brick building - forgot its name. Windsor something...
Good luck with the Paellas'!
Lba From United Kingdom, joined Nov 2000, 494 posts, RR: 0 Reply 11, posted (6 years 5 months 5 days 2 hours ago) and read 2687 times:
Right here goes - it's my recipe, it's really simple and dead easy to cook.
One paella pan - or large frying pan.
Chop one medium onion (or a dozen or so small shallots) and fry slowly in olive oil for 5-10 minutes to soften. Do not allow them to brown.
Allow one chicken breast per person and dice. Sprinkle 2-3 teaspoons paprika over the chicken and stir so it's covered in paprika.
Add chicken to pan and fry gently for 5-10 minutes until almost cooked through.
Slice one 12 inch chorizo sausage in to discs and add to the pan, fry for 5 minutes.
Add to the pan one handful of Paella Rice (difficult to get in UK, but risotto rice will do in an emergnecy - do not use long grain, basmati or other rice it won't work) per person and an extra handful for 'the pan'.
Stir so rice is covered in oil and paprika.
Add enough chicken stock (or plain hot water) to bring the level of water up to the brim of the pan.
Add a few strands of saffron, salt and pepper and stir into the stock.
Allow to simmer gently for 10-15 minutes.
Once liquid has reduced so the rice is no longer covered add some raw king prawns and bury them in to the rice - do not stir.
Add a handful of frozen peas
Leave to simmer for a further 15 minutes or so until the liquid has reduced and the rice is cooked.
Finish with slices of lemon. The rice should just stick to the bottom of the pan to create a lovely crust.
Although others have already threw in some paella recipes (I'm still shocked at some of the ingredients, but hey, I still love some of my own Italian recipes and don't pretend them to be 'authentic') here you have a couple typical tapas dishes.
For a simple, effective and authentic tapas dish, get some (fresh) anchovies, keep them overnight on vinegar with some garlic and oregano. Make a flour-salt mix, dip the fishies in the mix, then on beaten egg and fry on very hot oil (olive, preferably). Gut the anchovies only if they're big, otherwise cook (and eat) them whole.
Instead of vinegar, you can marinate them on 2 parts of vinegar and 1 part of white wine plus the garlic and oregano.
This one requires some more work, but you can just make big quantity and stock for months. Again, fresh anchovies, cut head, remove gut and backbone so you get two clean fillets still held together just by the skin. Then make a mix of vinegar, water and salt, put a single anchovy in the mix so that it floats in the middle. If it sinks, you've put too much vinegar, if it floats, then too much salt.
Keep them for a couple of days maximum, then take the anchovies out, add oil, parsley and some garlic and ready to serve. You can keep the rest in oil for months.
Another very simple one: put half a finger-deep oil in an oven-proof dish with some slices of garlic. Heat for about 10 minutes on a very hot oven, then put as many (preferably fresh, already clean) prawns for about 5 minutes and it's ready. Once the prawns are gone, dip bread until the oil is gone, too.
All of them are very, very simple to cook, so taste will mostly depend on the freshness of the materials.