PAELLA IN EASTER, REALLY?
I really enjoy cooking for friends and family so, what's better than doing so on holidays?
Obviously, paella is not a traditional Easter dish, but who cares?
There are many paella versions in Spain: with seafood, chicken or even rabbit. But listen, this is not a 'paella con chorizo'. I'm sorry but I had never seen that until I came to the UK. Spaniards don't cook paellas with chorizo, meatballs, bacon or even red wine as I've seen in a restaurant here in Fleet. I know that some Brits have a seafood phobia but you have to try this, it's yummy!
What do you need?
- 1 kg King Prawns (head & shell on)
- 300 g Calamari
- 1 bag of mussels
- 200g Frozen Green peas
- 2 Red Pepper
- 1 Green Pepper
- 2 Onions
- 1 Beef Tomato
- Some Garlic
- 350g Paella Rice
- 1,2 litre water
- Olive oil
LET'S DO IT
- Peel off the prawns. You will need the heads and the shell for the stock so put them apart. Clean the mussels and boil them in a big pan with the water and a pinch of salt for 2 minutes. Then take the mussels apart.
- Use a frying pan and cook the heads and the shell with two spoons of olive oil and a pinch of salt. Cook them until they are slightly toasted. Put the heads and the shell in the water where you cooked the mussels with 5 or 6 strings of saffron and bring to boil for 30 min (pressure pan 15 min). If you would like to achieve the bright yellow colour of the Spanish traditional paella you would need to add some yellow food colourant.
- Grab your 'paella pan' and heat 8 olive oil table spoons at medium heat. Add the onion, the red and green pepper, the beef tomato and the garlic (finely chopped). Cook for at least 30 min. The more you cook the 'sofrito' the more tastier your paella will be.
- Add the rice and cook for 3 minutes.
- Add the stock (cover the rice at least with 2 fingers of stock). You could add some more stock later but bear in mind that your rice will be cooked in 20 minutes. However, after 15 minutes you should turn off the heat and cover the paella with aluminium foil for 5 minutes. Remember to add the rest of the ingredients (prawns, calamari and green peas) 5 minutes before turning off the heat
- Your paella is ready. Enjoy!