1 April 2009
Paella Valenciana. Chicken based paella with seafood. Serves four people.
Barcelona Tapas Bar Y Restaurante, 481 Lordship Lane, East Dulwich, SE22. 0845 4900 512
4 tablespoons of olive oil
1 kg (2 lb) chicken, cut into small pieces
2 onions, diced
4 cloves garlic, chopped
1 tablespoon paprika
350g (12 oz) risotto rice
3 chopped tomatoes
1.75 litres (3 pints) boiling chicken stock
1 sprig of rosemary
Large pinch saffron threads, finely crushed
Salt and freshly ground black pepper
225g (8 oz) small squid
150g (5 oz) green beans
450g (1 lb) mussels in their shells
225g (8 oz) raw prawns in their shells
15g (4 oz) broad beans
How to Make:
Firstly heat the olive oil in a 40 cm (16 in) paella dish or 4 litre (7 pint) shallow casserole pan.
Add the chopped chicken and cook for about 10 minutes until lightly browned.
Take both the diced onions and chopped garlic and fry for 5 minutes, and when the onions are slightly browned stir in paprika followed by the risotto rice.
Keep on a medium heat and stir for 2-3 minutes. Stir in the chopped tomatoes with the chicken stock, rosemary and season with salt and pepper.
Take the saffron threads and dissolve in two tablespoons of chicken stock and add to the paella.
Once saffron is added bring to the boil for about 8-10 minutes.
Wash the mussels and prepare the squid by cutting the body into rings and chop the tentacles into small pieces.
Cut green beans into short lengths and scatter all seafood (mussels, prawns and squid), green beans and broad beans into paella - do NOT stir.
Once everything is in the pan then gradually turn down heat and simmer for 8-10 minutes until the rice is done and
Finally, cover the paella, remove from heat and leave for 5-10 minutes.
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