Spanish Recipes
Paella
Spain's most famous dish often includes seafood and/or chicken in Andalucia. On the Costa del Sol, peas, mussels, prawns, red peppers and lemon are a popular combination. Paella takes its name from the wide, two-handled metal pan in which it is cooked - best on an outdoor wood fire - and served.
The rice absorbs the juices of the other ingredients as it simmers and saffron or paprika is used to obtain the traditional yellow colour. Serves 4
Ingredients
Olive oil
1 onion, chopped
3 cloves garlic, chopped
500g rabbit or chicken, cut roughly
125g pork, cubed
100g peas
1 large tomato, chopped
250g mussels
150g prawns, peeled
250g unpeeled prawns
650ml chicken or seafood stock
250g short-grain white rice
Half teaspoon saffron threads or paprika
Salt & pepper to taste
Preparation
1. Several hours prior to cooking, soak unpeeled prawns and mussels in cold water with some porridge outs to draw out.
2. Fry the onion, garlic and red pepper until soft.
3. Add tomato and simmer for 5 minutes.
Remove from pan and put to one side.
4. Fry meat until half cooked.
5. Add the onion/tomato mix, stock, rice and saffron.
6. Cook for 20 minutes stirring as little as possible.
7. Boil shellfish until open (keep shells for garnish)
8. After 10 minutes add the peeled prawns and peas.
9. After another 5 minutes add the cooked shellfish and simmer for 5 minutes.
10. Garnish with unpeeled prawns, mussel shells & lemon wedges.