Hubby cooked up a Spanish storm tonight in our backyard!
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| Our evening view! |
Inspired by our delicious anniversary lunch he decided to have a go at making Paella. Boy oh boy! I'm glad he did! I was out for the day so you can imagine my delight when I arrive home to find him out on the deck brewing away happily. He decided to cook out in the garden using a gas burner and one of our treasured Le Creuset pans.
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| Table decor |
What a treat! What a success!
Indeed I found it blog worthy and Juz has kindly agreed to share his recipe:
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| Voila! |
100g rice per person + an extra handful!
Salt and pepper
125 g Chorizo sliced at an angle
Pinch saffron
Heaped Tablespoon smoked paprika
Bunch flat parsley
1.25L chicken stock
Tin crushed tomatoes
12 prawns, deveined, tails on
8 mussels in shell de-bearded
200 g solid white fish cut into chunks
1 squid tube, sliced into strips
1 brown Onion chopped finely
125ml white wine
1/2 cup frozen peas
3 cloves garlic
Lug of evoo
2 lemons
Heat your pan to a medium heat. When ready, add evoo and then fry onion and garlic for 3 minutes.
Add chorizo and fry for another 3 minutes. Grind pepper and salt to taste.
Next, add rice and white wine. Stir. When mixed evenly, pour in 1/2 of your stock pinch of saffron, paprika and stir. Gradually add the remaining stock until rice is nearly cooked, stirring occasionally.
Stir in squid, peas and can of tomatoes. Bring back to boil and then stir in chunks of fish. When rice is now tender, place prawns and mussels on top of the paella. Cover with foil and simmer for 3-5 minutes. After this time, peel away foil and check. When the prawns are pink and mussels cooked, take off the heat, sprinkle with parsley and serve with lemon wedges.
Muy delicioso Hombre!
Por favor, cocinar de nuevo!
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