Tag Archives: chorizo

Paella Valencia and More Memories of Days Past

Standard

Paella Valencia
How often do you look at your life and feel contemplative about the course it’s taken- decisions made, places visited and lived and food eaten? I seem to find myself reminiscing quite often as our life keeps charging forward with so many changes which leave me feeling desperate to hold on to every fun memory we’ve ever had. Those moments, of course, were often created around a meal. If the memories are really special wouldn’t you want to re-create them?

This post is about one of those great memories which incidentally includes our good friend Paella Valencia. Although it is a friend now and shows up regularly for dinner at our house 10 years ago when Brad and I decided to go for a little getaway for our 2nd wedding anniversary neither of us ever heard of Paella. Here we were really excited to have a proper mini-holiday like two grown-ups, the feeling we promptly lost upon our check-in into a beautiful Victorian mansion Bed and Breakfast. Our first and definitely last stay in a B&B. We just couldn’t escape the feeling like two teenagers staying at their spinster aunt house but also paying handsomely for it.  For the duration of our stay we were trying to avoid the all hearing ears of our eccentric and ever so curious hostess but alas we were lacking much needed ninja finesse to be successful. Venturing out to a fancy restaurant we had a voucher for made us feel even younger and more out of place. After surveying the menu for a couple of minutes we quickly realised that the place was far out of our price range even with the discount we were clutching in our hands. Well the decisions was made quickly. We simply ordered the  only item we could afford-the foreign sounding Paella Valencia and tap water.

That was my first introduction to the Spanish staple. It was delicious yet simple and achievable at home. No wonder it’s been the country’s hero among the peasants for generations and many consider paella the national dish of Spain. It gets its beautiful yellow colour from saffron, the world’s most precious and expensive spice. The dish is as tasty as it is gorgeous- vibrant yellow rice punctuated with the colourful bits of red chorizo, pink shrimp, black mussels and green peas!

Paella Valencia
Ingredients:

  • Paella Rice- 2 cups/500 gr
  • Olive Oil-1 tbsp.
  • Saffron- a pinch
  • Onion-1 medium
  • Garlic-2 cloves
  • Flat Leaf Parsley- half a bunch
  • Chicken Stock (homemade or prepared)-4 1/2 cups/1.2 litres
  • Chicken thighs (skinless and boneless)-4
  • Prawns- 1 cup/250 gr
  • Mussels- 1lbs/450gr
  • Chorizo- 250 gr
  • Frozen Peas- 1/2 cup
  • Lemon-1
  • Salt and Pepper to taste

Paella ingredients
Method:

I find it helpful to dice and slice everything that needs to be diced and sliced before we start our paella because once the heat is on you will be throwing things in quickly and won’t have the time to do the prep. Chop up your parsley, slice chorizo and dice chicken into bite sized chunks. Also, dice the onion and finely mince the garlic. Heat the chicken stock.

Set a large pan over medium heat and put in the olive oil. Add the chicken, chorizo and parsley and stir everything together. Cook until the chicken is cooked, then add onion and garlic and cook for 3-5 minutes. Add rice, a pinch of salt and saffron and stir everything making sure the rice in coated in olive oil, cook for 3 minutes. I once watched Antonio Banderas cook paella on TV and he said that frying of the rice is what makes paella. Don’t know about you but I trust the man with silky voice and charming Spanish accent.

Now pour in your hot chicken stock and bring everything to a boil, cover the pan with a lid and lower the heat. Cook for 15-20 minutes. When the rice is almost done but still a bit chewy add the prawns, mussels and frozen peas. Cook for 10 minutes longer, stirring occasionally so the paella is not sticking to the bottom of the pan. Squeeze the juice of one lemon and grind some fresh pepper over the paella before serving. Taste to make sure there is enough salt, add more if necessary.

Paella Valencia

Serve with some crusty bread and robust Spanish wine.

Paella Valencia
Paella Valenciana
Note: This recipe was adapted from Jamie Oliver’s “Jamie Does Spain”.

Advertisements

Christmas Dinner {Part 3}- Herb, Chorizo and Fig Stuffing

Standard

Are you set on your Christmas dinner menu already? If you are anything like me you’d be changing things the last minute, adding to already existing ones and re-arranging everything from top to bottom. It’s impossible for me to stick with just one recipe for something, I get so distracted by the variety available to me and I want to try them all!
This post is about a stuffing recipe that I invented on a spur of the moment and surprisingly enough it turned out to be delicious. In fact, my husband said he could eat it alone as a meal! It wasn’t something I thought about or planned. I was simply cooking a pork roast one Saturday and I kept adding more and more sides to it. This recipe was born!
You know I actually already have a perfect stuffing recipe that I’ve been making for holidays for a while. It’s hard to beat perfection and why would I mess with it! More importantly why would I mess with stuffing when everyone knows it has a potential to taste like a bland clump of bread! The answer is I get bored when things are the same and I need to spice them up every once in a while. Also when you work with ingredients like these how can it possible not be fabulous?!

Another reason for this experimentation is I love cooking with Spanish sausage- chorizo (and I had quite a bit of it kicking around in the fridge that needed to be used), it gives the dishes such lovely flavour and zing! It also turns everything it comes into contact with yellow or orange which is like a bit of sunshine that the Spaniards share with all of us Northerners! I was curious to see if it would work with this very non-Spanish meal.
stuffing prep
Like I said this was not a pre-meditated affair so I had to use ingredients I had on hand. Next time I make it I think I am going to add chestnuts for more texture!
In my humble opinion, there are a few ‘must have’ components of a tasty stuffing besides bread or rice- a sausage of sorts, a variety of herbs, fresh or dried fruit and nuts. All things combined will give us flavour, texture, a bit of spice and comfort!
Ingredients:

  • Bread -stale French baguette- 2/3 or 200gr
  • Butter- 1tbsp
  • Onion-1 medium
  • Garlic-2 cloves
  • Apple-1/2 (grated)
  • Chorizo- 150gr
  • stuffing prep 2
  • Dried Figs-10 (chopped)
  • Sage-2-3 sprigs (leaves only)
  • Rosemary-2-3 sprigs(leaves only)
  • Pine nuts-1/4 c.
  • Stock (beef, pork or vegetable)-1c.
  • Egg-1 large (slightly beaten)
  • Salt and Pepper to taste

Method:

Preheat your oven to 350F/180C and butter an oven proof dish.

Cube your bread and put it in a large bowl. Chop up your onion and herbs and saute them in the frying pan with butter on a medium heat until translucent but not coloured for about 5 minutes, add garlic and cook for a minute longer. Transfer to the bowl with bread.

Dice chorizo and figs and add them to the bowl with stuffing. Add all the remaining ingredients except the egg. Mix well together adding salt and pepper to taste. Finish off with the beaten egg, mix the stuffing again and transfer to the buttered baking dish.

Unbaked stuffing

Bake in the oven for 30-35 minutes until puffed up and golden.

cooked stuffing

This stuffing has a slightly sweet and spicy taste. It’s crazy flavourful and although it doesn’t  have that traditional and familiar Christmassy taste it’s lovely nonetheless and goes especially well with this pork roast.

I hope you are adventurous enough to add this newbie to your Christmas table. I promise you won’t regret it and your guests will be so impressed with the bold and innovative combination of flavours!