Friday, February 25, 2011

Paella has been on my list of meals to try to make myself for a while now. But
like most folks I was lean on time. So when I saw Nigella Lawson(one of my two favorite chefs) make an easy of version of Paella I knew I had to try the recipe.

The recipe had a few steps to it but didn't take a long time to make and was delicious.

Pantry Paella
From Nigella Kitchen by Nigella Lawson

Pinch saffron threads
1/4 cup sherry (recommended: Oloroso)
2 tablespoons regular olive oil
3 scallions, finely sliced
1 clove garlic, peeled and finely sliced
1 1/4 cups rice, such as Bomba, Paella or Arborio
8 ounces peeled raw frozen prawns, thawed
3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
1 1/2 cups diced cold cooked pork
1 1/4 cups frozen peas
2 cups chicken stock (ready-made, concentrate or cubes) preferably organic
1 lemon, cut into wedges, for serving
Chopped cilantro leaves, for serving
Put the saffron threads into a small pan over a medium heat with the sherry
and warm them, not letting the liquid come to a boil. Remove the pan from
the heat and let cool.

Heat the oil in a wide, heavy based pan over low heat. Add the onions and
saute for a few minutes.

Add the sliced garlic and cook for a minute or so more. Stir in the rice,
coat the grains in the oil, then add the prawns, baby squid, pork and peas.
Mix to combine.

Heat the chicken stock in a small pot over medium heat, or make up the
concentrate or cubes with boiling water. Stir in the sherry and saffron
mixture and combine well. Add the stock mixture to the rice and bring it to
a bubble, then turn the heat down to a low simmer, but leave uncovered.

Cook without stirring for 15 to 20 minutes, and by that time the rice should
have absorbed the liquid and be tender. Gently stir with a fork to separate
the grains, and check the seasoning, adding salt, if needed.

Serve the paella edged with lemon wedges, and sprinkled with cilantro.

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