Cooking Thread - paella Valenciana

[jay_mcfc]

I made a paella yesterday and took some photos to share on here.

Disclaimer: I'm not Spanish and therefore this is my own tried and tested way of making it that works for me. I've probably made 200 + of them and it took me a long time to settle on this method. If any Spaniards read this or Spanish based blues they'll probably be offended!

I also didn't use rabbit as wife isn't keen. I would usually use smaller chicken pieces than I did but these were all I had in the freezer.

This paella would feed 4/5 people.

Ingredients:

600g boned chicken
paella rice - approx 60g pp (I used 270g)
200g passata tomato
200g green beans
200g garrofon (white/lima beans)
teaspoon of paprika
teaspoon of turmeric (optional)
pinch of saffron
salt
olive oil
chicken stock cube
Rosemary (optional)
Lemon (optional)
snails (optional)




1- Make the broth: On your oven hob bring a large pot of water to boil. Add stock cube, teaspoon of salt, turmeric and paprika. Microwave the saffron for 20 seconds then sprinkle it into the broth.

*The Spanish would never use turmeric but I do because it's good for you and gives it a lovely colour.




2- Fry the chicken pieces in the olive oil in a large pan. Add a pinch of salt.




3- When the chicken is cooked move it to the side of the pan and fry the green and white beans until soft.



4- Mix the chicken and green/white beans together and add the passata. Mix it all around for a minute.

 

[jay_mcfc]

5- Add the broth. Top the pan up with boiled water from the kettle if necessary. Turn the heat right up and let it all bubble up nicely.


6- Turn the heat down and let it simmer for 30 mins. Taste the broth bu don't be worried if it tastes a bit bland. The flavours come together at the end and many paellas have been ruined by being too salty.


7- This is the tricky part - knowing when to add the rice. There is a point in my pan where once the water gets past that point I know to add the rice. It needs around 20 minutes on a high heat. Any longer and it will turn into a risotto. When adding the rice do it in a cross shape and leave it. It will fall into place.



8- Add the rosemary when there's around ten minutes left. Cover the whole pan for the last 2 minutes to ensure all the rice is cooked evenly.



9- Add lemon and enjoy.

 

[AlgarveBlu]

I made a paella yesterday and took some photos to share on here.

Disclaimer: I'm not Spanish and therefore this is my own tried and tested way of making it that works for me. I've probably made 200 + of them and it took me a long time to settle on this method. If any Spaniards read this or Spanish based blues they'll probably be offended!

I also didn't use rabbit as wife isn't keen. I would usually use smaller chicken pieces than I did but these were all I had in the freezer.

This paella would feed 4/5 people.

Ingredients:

600g boned chicken
paella rice - approx 60g pp (I used 270g)
200g passata tomato
200g green beans
200g garrofon (white/lima beans)
teaspoon of paprika
teaspoon of turmeric (optional)
pinch of saffron
salt
olive oil
chicken stock cube
Rosemary (optional)
Lemon (optional)
snails (optional)




1- Make the broth: On your oven hob bring a large pot of water to boil. Add stock cube, teaspoon of salt, turmeric and paprika. Microwave the saffron for 20 seconds then sprinkle it into the broth.

*The Spanish would never use turmeric but I do because it's good for you and gives it a lovely colour.




2- Fry the chicken pieces in the olive oil in a large pan. Add a pinch of salt.




3- When the chicken is cooked move it to the side of the pan and fry the green and white beans until soft.



4- Mix the chicken and green/white beans together and add the passata. Mix it all around for a minute.

Do you do deliveries?

 

[GornikDaze]

Can you do a sticky toffee pudding tomorrow?

 

[jay_mcfc]

Can you do a sticky toffee pudding tomorrow?

Tomorrow will be tostada con tomate :)

 

[Dave Ewing's Back 'eader]

Do you do deliveries?

It's a post by those folk at Deliveroo. They've gotta keep the trips ticking over!

 

[Saddleworth2]

Tomorrow will be tostada con tomate :)

I love Spanish food and make a mean Patatas Bravas. I also make Espinacas con Garbanzos which tastes fine but not as nice as the nicest Tapas Bars.

 

[Dave Ewing's Back 'eader]

I made Mrs Ewing and myself a very passable paella de marisco t'other night - I had to eat all the mussels and prawns as she doesn't. Turderic? My two kids (residing Norf Landan) often do a chai latte with turderic. Looks revolting, and whilst it might add a bit of colour, it comes out the colour of shogdite diarrhoea!

 

[Nebuchadnezzar]

All with a sherry, I would hope. Fino or oloroso.

 

[Dave Ewing's Back 'eader]

Tomorrow will be tostada con tomate :)

Tomato on toast?

Tonight is a fish night at Ewing Towers. The two slabs of salmon are marinating in a mix of soy sauce and maple syrup! I might have a side order of chips!