We had some visitors staying this weekend - Rachie and Lestie came back to OG for a study break this weekend. I made a few meals - naturally - but forgot to take photos of them all weekend. Until last night. Then I remembered ;-)
Now this is by no means a classic paella, but a mixture of many recipes that through trial and error I have found suits our taste buds best.
As is my wont, I chopped up all the ingredients before hand! I use red onion and garlic - of course - and then brown some Spanish chorizo and chicken - a mixture of both breast and thighs works well I have found.For the spices I use both cayenne pepper and paprika. There are quite a number of different paprikas around in the markets, but I use either a sweet paprika or the smoked one, having good results with both.
For the vegetable component of the paella I add some green beans and red capsicum - for a better impact in terms of colour, the green one would maybe be a better choice though.
I couldn't find any specific paella rice in our little market here in OG, but arborio rice, which is available everywhere, is fine! I add enough stock - with a pinch of saffron - to cook the rice and also a tin of chopped tomatoes!
A few minutes before the rice is cooked I add a tin of drained butter beans and some green prawns! I've discovered in a dish like this it is always of benefit to leave the tails attached to the prawns. It just creates a built in handle to assist in eating said prawn - and looks pretty too ;-)
At the very end I stir through a couple of handfuls of chopped coriander and serve it with some slices of lemon!
As I was making the paella for 4 people last night I had to use 2 pans - once again I miss the size and convenience of my Le Cruseut dishes! It added a little extra maneuvering to the cooking process to cook in separate pans, but I managed. I just had to keep switching the pans between the big 'wok burner' and the regular pan size burner, and make sure the rice in both pans was cooked through.
The end result looked like this ;-)
At the very end I stir through a couple of handfuls of chopped coriander and serve it with some slices of lemon!
As I was making the paella for 4 people last night I had to use 2 pans - once again I miss the size and convenience of my Le Cruseut dishes! It added a little extra maneuvering to the cooking process to cook in separate pans, but I managed. I just had to keep switching the pans between the big 'wok burner' and the regular pan size burner, and make sure the rice in both pans was cooked through.The end result looked like this ;-)
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