Seafood Paella
After an couple of amazing Spanish nights, I could only really post this recipe!
2 tbsp olive oil
1 large Spanish onion, chopped
2 garlic cloves, finely chopped
Good pinch of saffron strands
1 tsp fennel seeds
1 tsp smoked paprika
300g paella rice
100ml dry white wine
850ml hot fish or chicken stock
300g mussels, cleaned
10 raw tiger prawns, with shells
2 medium squid, cleaned and cut into rings
2 roasted red peppers, cut into strips
200g mixture of peas and broad beans
Sea salt and freshly ground black pepper
1 large orange, cut into wedges
2 tbsp chopped parsley
1 large Spanish onion, chopped
2 garlic cloves, finely chopped
Good pinch of saffron strands
1 tsp fennel seeds
1 tsp smoked paprika
300g paella rice
100ml dry white wine
850ml hot fish or chicken stock
300g mussels, cleaned
10 raw tiger prawns, with shells
2 medium squid, cleaned and cut into rings
2 roasted red peppers, cut into strips
200g mixture of peas and broad beans
Sea salt and freshly ground black pepper
1 large orange, cut into wedges
2 tbsp chopped parsley
1 Heat the oil in a large, deep ovenproof sauté pan with a tightly fitting lid or in a paella pan. Sweat the onion and garlic over a medium heat for 5-6 minutes until soft, without colouring.
2 Stir in the saffron, fennel seeds, paprika and rice and fry for 1 minute, mixing well to coat the rice in the spices and oils. Pour in the wine and bring to the boil. Cook until the wine has reduced by half, then add enough stock to cover the rice. Bring to a gentle simmer and cook for 8-10 minutes, stirring continuously.
3 Stir the seafood, peppers, peas and broad beans into the rice and add some seasoning. Balance the orange wedges on top, then pour in the remaining stock. Cover with a lid or tightly with foil. Cook over a low heat for ten minutes until the rice is tender, the mussel shells have opened, the prawn shells have turned orange and the squid flesh is cooked through but still soft.
4 Remove the lid or foil from the pan and check for seasoning. Discard any mussel shells that have not opened. Stir in half of the parsley, then divide between warmed plates. Sprinkle over the remaining parsley to serve.
BAROLO RISSOTO,PARMA HAM AND HARD SALTY CHEESE
This recipe is truly amazing, very, very simple but incredibly tasty
BAROLO RISSOTO,PARMA HAM AND HARD SALTY CHEESE
1 medium onion, finely diced
250g Carnaroli and Vialone Nano rice
200ml Barolo
500ml chicken stock, preferably homemade3 tablespoons cold, unsalted butter, cut into small pieces1/3 cup freshly grated Parmesan cheese, more for serving
4/5 slices of Parma ham
1. soften diced onions in olive oil over medium heat cook very slowly with a pinch of salt, this will REALLY helps sweeten everything up.
2. once the onions are soft and sweet add the rice, toast it gently in the olive oil, stirring all the time. 3. now for the Vino!!!add the wine and allow to evaporate a little, keep stirring then add the chicken stock, ladle by ladle, stirring all the time and only adding the next ladle of stock once the first has cooked away.
4. after 15/20 mins of stirring and adding stock, you should have a lovely creamy rissoto. to finish the dish, add the chopped butter and parmesan and beat hard and fast.
5.taste and season, serve on warmed plates, with parma ham on top and a good glug of barolo!!
Potato gnocchi, beautiful plump golden pillows of potato, kneaded together with a little egg and flour, dusted with semolina and blanched gently for a a few minutes!! Amazing light lunch, served them simply with lemon and good olive oil!! simply delicious!!
here's the recipe I use
500g/1lb 2 oz floury potatoes, such as King Edward
120g/4½oz plain flour 2 egg yolks
Pork poached in milk.
For the pork
- 2 litres milk
- 2 unwaxed lemons, zest and juice only
- 4 bay leaves
- pinch salt
- 1 sprig thyme 1 spring sage
- 1 head garlic
- 3 kg pork loin
- olive oil
Season meat very well all over. Using a large oven proof sauce pan put it over a moderate heat and brown meat all over, colour equals flavour!! when browned all over, add milk, thyme, sage and garlic. Bring to a simmer and cook for 1 1/2hours. You'll notice the milk will brown a little and sort of curdle a little....this is the sauce!!! Very tasty!!
Once cooked let the meat rest 10 mins, slice and serve with peas, lettuce, grilled bread and quince aioli!! happy days.
Please try it, it's amazing!!
