PAELLA
by Neil Clifton
Whether I am in Devon, Cornwall, Moraira or anywhere by the sea I cook paella, it is one of my favourite dishes to cook - the best thing about it is sharing with friends and family on a sunny evening.
INGREDIENTS
Ingredients:
Olive Oil,
Paella Rice,
Smoked Paprika,
Tomato puree,
Saffron,
Yellow & Red Peppers,
Green Beans,
Lemon Wedges,
Prawns,
Mussels,
Cod chunks.
METHOD
1. Add olive oil to the pan,
2. Add the paella rice,
3. Lightly cook the rice, add the smoked paprika and tomato puree.
4. Add the saffron to a litre of chicken stock.
5. Once the the puree is roasted start adding the stock so it is slowly absorbed.
6. Meanwhile, slice the peppers into batons.
7. Once the stock is being absorbed place the peppers and green beans uniformly around the paella pan.
8. Add the mussels and any stock the mussels come in. Arrange the cod and prawns and cover with foil.
9.The paella is cooked when the rice is tender and slightly sticking on the bottom.
HINTS & TRICKS
This can be cooked either on the bbq or the hob. It is a fine art to add the stock at the right time so as not to flood the pan, a slow approach is the best approach - don't worry about the bottom sticking little, that is authentic.
